Saute 2 hot Italian chicken sausages (casings removed) with some olive oil in a large Dutch oven, breaking up into pieces. When sausage is browned, remove and set aside. Using the same pot, add 2 onions (chopped), minced garlic, several sprigs thyme, 4 sage leaves (julienned), and 2 carrots (chopped). Season with a little salt and black pepper. When wilted, add chopped chunky vegetables (2 summer squash, 2 zucchini, and 3 tomatoes). When partially cooked, add 6 cups low-sodium chicken broth, then stir in cooked sausage pieces. Season to taste (here, I added extra thyme, a dash of marash and crushed red pepper, 4 fresh marjoram sprigs (leaves only), and 2 Tbsp tomato paste). Bring to a boil, then add ½ cup polenta (here, corn meal). Reduce heat and cover until veggies and cornmeal are fully cooked (about 16 minutes). Add 3 Tbsp unsalted butter to round out the flavor (personally, I think
you can skip the butter, but we tried it this time). This recipe is loosely based on Rustic Vegetable and Polenta Soup by Giada de Laurentiis, with substantial modifications (addition of sausage, thyme, sage, tomato paste, marjoram, crushed red pepper, and marash). (Nov. 2013)
Cooking Adventures 