POLENTA WITH SAUSAGE RECIPES

POLENTA RECIPES | BBC GOOD FOOD

Polenta recipes | BBC Good Food image

A fine, corn-based, storecupboard grain that can be served creamy, set into pieces and fried, or baked in cakes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CREAMY POLENTA WITH PARMESAN AND SAUSAGE - NYT COOKING

Creamy Polenta With Parmesan and Sausage - NYT Cooking image

Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.
Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http//schema.org, Calories 731, UnsaturatedFatContent 30 grams, CarbohydrateContent 33 grams, FatContent 54 grams, FiberContent 2 grams, ProteinContent 27 grams, SaturatedFatContent 21 grams, SodiumContent 1121 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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1. Preheat the oven to 190°C/375°F/gas 5.
2. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
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In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

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