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Polenta with Italian Sausage Recipe

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This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.

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Polenta with Italian Sausage Recipe

Prep: 25 min. Cook: 15 min.

Yield: 6 Servings

25 15 40

Ingredients

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
1 pound Johnsonville® Mild Italian Sausage links
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1/4 cup shredded Parmesan cheese

Directions

In a small bowl, combine 1 cup water and cornmeal. In a saucepan, bring salt and remaining water to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently.
Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat.
Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 piece equals 267 calories, 11 g fat (4 g saturated fat), 32 mg cholesterol, 1,057 mg sodium, 29 g carbohydrate, 5 g fiber, 12 g protein.

Originally published as Polenta with Italian Sausage in Country Extra March 1997, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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