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Polenta with Italian Sausage

 Polenta with Italian Sausage
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.
6 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 4 cups water, divided
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 pound Johnsonville® Mild Italian Sausage Links 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,

2 of 2

Polenta with Italian Sausage (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 32 mg cholesterol, 1,057 mg sodium, 29 g carbohydrate, 5 g fiber, 12 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.