Farro with spinach and sausage

A while back I decided to try my hand at making homemade sausages; something I'd never tried before even though I've had my sausage maker attachment for my Kitchenaid for nearly two years now. I was lucky enough to find a local supplier for hog casings, but you can also order them online as well. For my first recipe I tried pork sausage, but was disappointed in the salt content in a sausage pre-mix I had purchased. Gads were they salty!! The second batch I decided to try my own blend--much much better. And I learned to make a small patty and cook it firstly to sample the seasoning level in them before I start filling my casings now. From then on I've been making sausage nearly every two to three weeks.. Italian sweet, fennel, cheese and garlic and hot, chicken sausage, and seasoned lamb sausage.



I'm just getting over a bad bout of pneumonia, so little cooking was done around here except for soups, soups, and more soups once I got home. When I did feel well enough to do some cooking, I decided to make an old favorite that's very easy to prepare, and really tasty. I should forewarn you though, this dish will soon become a family favorite for casual suppers on these cool, wintry evenings. Use cremini or shiitake mushrooms in place of the buttons, if you like. We managed to get our late sowing of spinach into the garden just in the nick of time and now, deeply mulched under salt marsh hay I have some awesome spinach right at my fingertips. I've also made this dish using fresh kale or chard as well. It's all good in my book.


Farro with Spinach & Sausage














2 TBLS olive oil, divided
1 1/2 cups farro
3 1/2 cups low-sodium chicken stock
3 links sweet Italian pork sausage, removed from casings
3/4 cup red onion, minced
2 cloves garlic, minced
2 cups button mushrooms, quartered
2 cups fresh baby spinach
Sea salt and ground pepper to taste
1/4 cup chopped parsley
2 TBLS chopped oregano

Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to low, cover and continue cooking, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.

Meanwhile, heat remaining 1/2 TBLS olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper.

Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve hot. Enjoy!

Roasted Butternut Squash Polenta with Fresh Sage

The abundance of winter squash at farmers market means fall is officially here. Celebrate this harvest by making some creamy polenta. Last night I made a wonderful Autumn polenta made with roasted butternut squash that I like to make for special holidays such as Thanksgiving, but once you taste it, you won't want to save it just for special occasions. I just love how the squash enhances the flavor. Actually this is so good, that I had planned to make homemade manicotti today and stuff it with my leftover butternut polenta--but hubby had a different idea to polish off the bowl I had tucked away, and instead, made himself breakfast this morn with the polenta and drizzled maple syrup and some almonds on top. So much for my lunch today..sheesh!

I’ve really become a big fan of polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. I almost always add a nice handful of freshly grated cheese to the mix. Sometimes I wilt some spinach or chard into it, or top the polenta with an assortment of mushrooms, but my latest addition has been to include roasted butternut squash,garlic and herbs. The gentle natural sweetness of the roasted squash just gives this dish some oomph that we thoroughly enjoy! Not only is it delicious, I think I'm loving polenta as much as I love risotto for it's versatility. (and if you follow this blog regularly, you know how much we love risotto around here!) Did I tell you that I made roasted tomato risotto last week that was to die for?! If not, well I will very soon. :)

Seriously though, polenta really is so versatile You can serve it freshly made, all that creamy warm goodness and simply savor it. Or as I had planned-- include it into some freshly made manicotti as well. Or you can allow it to set after pouring it out onto a baking sheet, and then cut it into squares to pan fry later and top with your favorite fresh veggies, mushrooms or greens--or even serve it for a brilliant breakfast idea too! LOL Any way you slice it, it's the best leftover dish you'll ever have!


Roasted Butternut Squash Polenta with Fresh Sage

3 lbs butternut squash, halved lengthwise, and seeded
3-4 large garlic cloves, minced
3 TBLS olive oil
3/4 tsp fresh sage, chopped
2 1/2 cups chicken broth
1 1/2 cups water
1 1/2 tsp sea salt
1 1/2 cups fine cornmeal
1 TBLS fresh sage, minced
3/4 cup freshly grated Parmesan cheese
2 TBLS olive oil
1 cup sliced Mushrooms-Shitake mushrooms, button mushrooms. I like to mix them up
2 shallots, minced.
1 garlic clove, minced
fresh summer savory, minced
fresh Italian parsley, minced


Preheat oven to 350˚F. Arrange squash, cut side up, in large sheet pan. Place garlic cloves in squash cavities. Drizzle olive oil over each. Sprinkle with sage, sea salt and ground pepper. Cover lightly with foil and bake until squash is tender, about 1 hour.



Cool the roasted squash completely and puree in food processor. Set aside.

Sautee the mushrooms garlic and shallots in olive oil until cooked. Set aside.

Combine broth, water and salt in heavy large saucepan. Bring to a boil. Gradually whisk in cornmeal. Reduce heat to low and cook until mixture is thick and creamy, stirring often, about 15 to 20 minutes. Stir in fresh sage and squash puree.

Cook until heated through, about 2 minutes. Stir in cheese. Add seasoning to taste. Cover and let sit for a few minutes. Rewarm your mushrooms mixture.

To serve, pour the squash polenta into your bowl--topped with the warm mushrooms and lots of grated cheese. Sprinkle fresh parsley and savory and serve.



I served this with roasted pork loin and apples, with a crisp garden salad and homemade applesauce. Dee-liscious! Enjoy the holiday weekend everyone.. we're heading up north to do some leaf peepin'.