Just when I thought I couldn't be more surprised of what Chattanooga has to offer, it surprises me again.
The farmer's market season has recently started back in the last two weeks. And one of the best finds I've come across is Riverview Farms. I was walking from vendor to vendor and found this amazing booth that had Polenta and Grits.I was surprised to find it was locally grown and milled.
I'm a victim of the powdery fine instant polenta that I struggle to find at the local grocery stores here. When I made this REAL polenta I couldn't believe how wonderful it could be.
So I decided to pair it with some locally made Lamb Sausages from Williams Island Farm It was the most wonderful dinner ever. And the beauty of it all is that it all came from where I live.
Lamb Sausages with Tomato Wine Sauce over Polenta
1 1/2 cups polenta (corn meal)
3 cups water
1 lb lamb sausages
3-4 whole peeled canned tomatoes in their juices
1/4 cup Malbec (whatever you're drinking)
Boil the water and add the polenta stir constantly and drop down to a simmer. Stir constantly until thickened (about 20 minutes) Fry sausages in olive oil until browned and cooked through. Remove them and crush the tomatoes by hand and add to the frying pan along with the juices and the wine. Reduce by half.
Serve sausages on top of the polenta and ladle the sauce over... Enjoy the texture of real polenta and look forward to the weekend.