Nate Appleman--the chef at New York buzz factory Pulino's
http://tastingtable.com/entry_detail/nyc/1517/Dont_miss_the_real_main_event_at_Pulinos.htm 
--is catching bouquets from the late-night crowds in appreciation of his 
pizza and burgers, but he also knows what the city wants for brunch: 
buttery biscuits smothered in creamy sausage gravy. His version of the 
weekend favorite leans Italian: Polenta lends the biscuits a more crumbly 
texture, and a sprinkling of red pepper flakes gives the gravy an 
eye-opening spark. At Pulino's, the dish is often is topped with poached 
eggs and served alongside a bloody Mary--a curative pairing we recommend at 
home, too.
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Pulino's
Thu. 15 Jul '10
Good Gravy
American brunch with an Italian accent
Nate Appleman--the chef at New York buzz factory Pulino's--is catching bouquets from the late-night crowds in appreciation of his pizza and burgers, but he also knows what the city wants for brunch: buttery biscuits smothered in creamy sausage gravy. His version of the weekend favorite leans Italian: Polenta lends the biscuits a more crumbly texture, and a sprinkling of red pepper flakes gives the gravy an eye-opening spark. At Pulino's, the dish is often is topped with poached eggs and served alongside a bloody Mary--a curative pairing we recommend at home, too.
Polenta Biscuits with Sausage Gravy
Recipe adapted from Nate Appleman, Pulino's, New York
Yield: 6 servings
INGREDIENTS

Polenta biscuits:

2 cups all-purpose flour

½ cup fine or medium-ground cornmeal

2 teaspoons baking powder

2 teaspoons sugar

1 teaspoon salt

⅛ teaspoon baking soda

⅔ cup buttermilk

10 tablespoons unsalted butter, melted

Sausage gravy:

1 pound breakfast sausage, casings removed

½ cup all-purpose flour

5 cups whole milk

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

2 sprigs sage

1 bay leaf

1 tablespoon red wine vinegar

¾ teaspoon salt

DIRECTIONS

1. Make the polenta biscuits: Preheat the oven to 350°. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and baking soda. In a small bowl, whisk the buttermilk with the melted butter, then pour over the dry ingredients. Mix with a rubber spatula until the dough comes together in a ball.

2. Using a measuring cup, form six ½-cup clumps of dough, dropping each onto a baking sheet lined with parchment paper or a silicone mat. Bake for 25 minutes or until lightly golden on the bottom.

3. While the biscuits bake, make the sausage gravy: In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon as it cooks, until browned, about 10 minutes. Remove with a slotted spoon and reserve.

4. Add the flour to the fat in the pan and cook, stirring, for 2 minutes. Add the milk, black pepper, red pepper flakes, sage and bay leaf and increase the heat to medium-high. Bring the gravy to a simmer and cook until it is thick enough to coat the back of a spoon, about 2 minutes. Remove from the heat and discard the sage and bay leaf. Return the sausage to the pan and stir in the vinegar and salt.

5. Divide the biscuits (halved if desired) among 6 plates. Top with the gravy and serve.

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