Sausage-Topped Polenta Recipe

Sausage-Topped Polenta Recipe photo by Taste of Home

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My Italian grandmother and mother have relied on this recipe for years. Many sauces can be served with polenta, but this tomato and sausage topping is our favorite. —Joyce Riskedal, Earlville, Illinois

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Sausage-Topped Polenta Recipe

Prep: 5 min. Cook: 25 min. + cooling

Yield: 6 Servings

10 25 35

Ingredients

1 pound bulk pork sausage
1 can (6 ounces) tomato paste
1-1/2 cups water
1 tablespoon minced fresh parsley
1 teaspoon sugar
1/2 teaspoon dried basil
POLENTA:
2 cups water
1 teaspoon salt
1 cup cornmeal
1 cup cold water
1 cup (4 ounces) shredded brick or mozzarella cheese

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato paste, water, parsley, sugar and basil. Bring to a boil. Reduce heat; cover and simmer for 3 minutes, stirring occasionally.
Meanwhile, in a large saucepan, bring water and salt to a boil. Combine cornmeal and cold water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
Spoon into a greased 9-in. round baking pan. Cool for 15-20 minutes or until set. Cut into wedges. Sprinkle with cheese and top with sausage mixture. Yield: 6 servings.

Originally published as Sausage-Topped Polenta in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p67