1 med. onion, chopped
2 med. plum tomatoes (1 1/4 c.), peeled and cubed
1 c. uncooked bulgar
1/2 c. cubed salami or Kielbasa
1 1/4 c. chicken stock
1/2 c. Ricotta cheese
2 tbsp. olive oil
1 clove garlic, minced
1 pinch dry thyme
1 tsp. fresh basil or 1/2 tsp. dried basil
2 tbsp. chopped parsley
Parmesan cheese, salt and pepper to taste

Saute onion and garlic 3-4 minutes until light browned. Add thyme, basil and tomatoes and reduce heat to medium-low. Cover and let cook 10 minutes. Add Kielbasa or salami and cook 2 more minutes. Add stock and bring to boil, then stir in the bulgar, cover and let cook over low heat 20-25 minutes. Let stand 10 minutes. Before serving, toss to taste: Ricotta cheese, parsley, Parmesan, salt and pepper.