Polenta with Italian Sausage

Name: Polenta with Italian Sausage
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 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

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.

Ingredients

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

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.

Nutrition Facts

1 each: 267 calories, 11g fat (4g saturated fat), 32mg cholesterol, 1057mg sodium, 29g carbohydrate (8g sugars, 5g fiber), 12g protein.

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

Reviews

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Average Rating:

CookingUSA

Mar 25, 2013

This was the perfect recipe I was looking for; it spiced up the polenta, but did not require a lot of time to prepare. I had the Italian Sausage already cooked, so it cut the time down even further. Since my family likes garlic, I added an extra clove to the recipe. I used tomato sauce, in place of the stewed tomatoes, because that is what I had on hand. The recipe probably would have been better with stewed tomatoes, but it turned out fine anyway. When I make this recipe again, I will probably use basil in place of the parsley?more Italian and better liked in my house. Overall, great recipe.