Creamy Polenta With Parmesan and Sausage
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 4good-quality sweet Italian sausages
- 1cup medium-to-coarse cornmeal
- Salt
- ½ to 1cup freshly grated Parmesan cheese, or to taste
- 2tablespoons butter
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
694 calories; 48 grams fat; 18 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 29 grams protein; 969 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
- Step 2
Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.
- Step 3
Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.
Private Notes
Comments
I made this with a few minor tweaks. I first removed the casing and browned the ground sausage. I then removed the sausage from the pan and caramelized 2 shallots and some chopped mushrooms. Once caramelized I added the meat back to the pan and deglazed with red wine. Made the polenta as indicated and added a side of broccoli rabe. Technique seems a bit shaky but the dish got rave reviews.
I cooked the polenta but not the sausages. I served it with the roasted cauliflower and tomatoes. Delicious!
I was so attracted by the photo that I had to try this dish. I didn't have Italian sausage but I did have a package of brats. I followed Mark's recipe and found the polenta was done in 20 minutes after the first boil. It kept absorbing the water quickly until I had added an additional four cups. The butter and cheese are important. We found that Polenta and sausage make for a nice combination of flavors and textures. I do think sweet Italian sausage would have made the dish even more tasty.
Use fennel sausage and add peas, thank me later
Yummy. Had leftovers for breakfast, with a splash of maple syrup.
I wilted 8 ounces of spinach in the fat from the sausages and put in on top of the polenta, deli!