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.
- 4 cups water, divided
- 1 cup cornmeal
- 1 teaspoon salt
- 1 pound 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
- 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.
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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