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Recipe Summary

prep:
45 mins
cook:
20 mins
Servings:
4
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Ingredients

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Directions

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  • Put the oil in a large skillet over medium-high heat. When it's hot, add the sausages and cook, turning occasionally, until they're nicely browned on all sides and cooked through, about 20 minutes. Set aside.

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  • In a medium saucepan, add the cornmeal along with 1 cup water and whisk well to make a slurry; continue whisking to eliminate any lumps. Place the pan over medium-high heat, sprinkle with salt, and bring to a boil. Reduce the heat to medium and continue to cook, whisking frequently and adding water as needed to keep the polenta smooth and free of lumps (this will take between 3 and 4 more cups of water depending on the grind of your polenta). Cook until the polenta is tender and creamy, 15 to 30 minutes. If the mixture becomes too thick, add a bit more water to thin it; you're looking for a consistency similar to sour cream.

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  • Add the butter and taste; season with salt if necessary, and sprinkle with lots of pepper. Spoon the polenta into serving bowls and top with sliced sausage. Makes 4 servings.

Nutrition Facts

365 calories; total fat 20g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 41mg; sodium 601mg; potassium 220mg; carbohydrates 29g; fiber 1g; sugar 1g; protein 16g; trans fatty acid 0g; vitamin a 243IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 12mcg; vitamin b12 1mcg; calcium 20mg; iron 1mg.
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