Roasted Garlic Polenta with Sausage and Vegetables

• 3 cups (700 ml) plain yellow cornmeal
• 9 cups (2125 ml) boiling water
• 6 cloves garlic
• 1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!
• 1/4 cup (60 ml) olive oil
• 4 fresh Italian sausages
• 1 large onion
• 2 cloves (or more) garlic, minced
• 2 cups (475 ml) diced yellow squash
• 2 cups (475 ml) diced zuccini
• 1 cup (225 ml) chopped shitake mushrooms
• salt and pepper, to taste
• 1/2 tsp (2 ml) red pepper
• 2 tsp (10 ml) basil
• 1/2 tsp (2 ml) oregano
• 1 tsp (5 ml) rosemary
• 2 cans diced tomatoes

1. Place unpeeled cloves in small skillet over low heat for 30 minutes.
2. It will turn spotty brown and paper husk will separate from the garlic.
3. Place cornmeal in large stainless steel bowl.
4. Place bowl over large pot of steaming water (like a double boiler).
5. Whisk in the 9 cups (2125 ml) boiling water and stir until smooth.
6. Seal top of bowl tightly with foil.
7. Steam 2 hours, stirring occasionally.
8. Add mashed roasted garlic, spices, salt and pepper.
9. Stir well to combine and remove from heat.
10. Note: this keeps well for about a week, is easy to reheat, and every thing tastes good on top!)
11. Brown sausages in olive oil, crumbling with spatula.
12. Add onion and garlic and cook until onion is soft.
13. Add remainder of vegetables, tomatoes and all spices.
14. Cook for 10 to 15 minutes.
15. Top generous serving of polenta with the sausage mixture and serve hot.

yellow cornmeal, boiling water, garlic, basil, olive oil, italian sausages, onion, garlic, yellow squash, zuccini, shitake mushrooms, salt, red pepper, basil, oregano, rosemary, tomatoes

Taken from online-cookbook.com/goto/cook/rpage/00010F (may not work)