Soft Polenta with Sweet Italian Sausage

Soft Polenta with Sweet Italian Sausage
Servings: 4 Prep 45 mins Cook 20 mins


  • 2 tablespoons extra-virgin olive oil
  • 4 good-quality sweet Italian sausages
  • 1 cup medium-to-coarse cornmeal
  • 2 tablespoons butter
  • Salt
  • Freshly ground black pepper

Make It

1. 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.

2. 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.

3. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 365, Fat, total (g): 20, chol. (mg): 41, sat. fat (g): 7, carb. (g): 29, Monounsaturated fat (g): 10, Polyunsaturated fat (g): 2, fiber (g): 1, sugar (g): 1, pro. (g): 16, vit. A (IU): 243, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 601, Potassium (mg): 220, calcium (mg): 20, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.