Pork and Apples

So I probably haven't done enough rhapsodizing about pork, but I can't really think of anything too entertaining to say about it. I'll just give you another recipe instead.

Italian sausage with apples

Heat 1 T olive oil in a saute pan and add whatever amount of Italian sausage you want. Just make sure you don't crowd it too much. Brown. Reduce heat and add 1/2 an apple per serving. (For those of you who are math challenged: if you put in 1 sausage, add a half an apple, if you put in two sausages, add a whole apple. Now multiply). Cook until the apples are soft and the sausage is cooked through. Stir in 1 T cider vinegar. Eat. Preferably with soft polenta.

Soft Polenta

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3/4 cup grated Parmesan
• 3/4 cup whole milk
  
• 6 tablespoons (3/4 stick) unsalted butter
• 1/2 teaspoon pepper

Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, and stir until the butter and cheese melt. Makes a lot. You can cut in half if you want. You can alsocut the leftovers into slices (it hardens as it cools, so serve it immediately) and  fry in oil and serve with fried eggs for breakfast.