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.
I guess I am not as much of a cook as I thought I was. My polenta didn't come out like the recipe indicated. I made sure I followed all ingredients to a "T" and whipped the polenta real well with the other ingredients while on "low" cook. While in the oven the polenta was forming at the bottom of the dish but was watery on the top. I am very disappointed as I was really looking forward to something my mother used to make.
Easy and tasty. I didn’t think I liked polenta until this dish.
Made this vegan. Vegan cheese margarine and gusta sausage. I added onion and deglazed with balsamic vinegar very good!