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Creamy Polenta With Parmesan and Sausage

5.0(1022)

Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

by Mark Bittman

Open original recipe

ItalianDinner, Easy, Main Course

Servings

4 servings

Total time

Calories / serving

694 kcal

Ingredients (7)

serves

2 tablespoons olive oilolive-oil
4 good-quality sweet Italian sausagessausage
1 cup medium-to-coarse cornmealcornmeal
Saltsalt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butterbutter
Freshly ground black pepperpepper

Instructions (3 steps)

01Put 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.
02Meanwhile, 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.
03Polenta 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.

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Rich recipe — supports nutrition-aware planning.