Creamy Polenta With Crumbled Sausage

4 from 1 ratings

Polenta is ground corn meal with a slightly finer grain than grits. Topped with ground sausage, polenta makes for a filling, quick meal. Recipe courtesy of Chef Alessandro Gargani.

Servings

servings

Ingredients

3 4-ounce links sweet italian sausage, casings removed
2 cup water
1 cup whole cream
2 tablespoon butter
¾ cup instant polenta
2 ounce parmigiano-reggiano cheese, grated
1/8 teaspoon freshly ground black pepper
¼ cup coarsely chopped fresh flat-leaf parsley (optional)

Directions

Heat a large skillet over medium-high heat. Add the sausage; sauté for 6 minutes, stirring to crumble. Remove the sausage from pan.
Bring the water, cream, and butter to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add the polenta, stirring with a whisk and cook until thick, 3 minutes, stirring constantly. Top with the crumbled sausage. Sprinkle with the pepper and parsley if using.