Polenta with Italian Sausage |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. 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.
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