Source: Parents Magazine


Recipe Summary test

45 mins
20 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 20g; cholesterol 41mg; saturated fat 7g; carbohydrates 29g; mono fat 10g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 16g; vitamin a 243IU; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 12.1mcg; vitamin b12 0.9mcg; sodium 601mg; potassium 220mg; calcium 20.2mg; iron 1.4mg.