Ingredients
- 2 tablespoons olive oil
- 4 good-quality sweet Italian sausages
- 1 cup medium-to-coarse cornmeal
- Salt
- ½ to 1 cup freshly grated Parmesan cheese, or to taste
- 2 tablespoons butter
- Freshly ground black pepper
4 servings
Preparation
- 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.
- 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.
- 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.
1 hour
Dining and Cooking