Creamy Polenta with Crumbled Sausage

Creamy Polenta with Crumbled Sausage
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Creamy Polenta with Crumbled Sausage

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Creamy Polenta with Crumbled Sausage

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.

4
Servings
224
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4-ounce links sweet Italian sausage, casings removed
  • 2  Cups  water
  • 1  Cup  whole cream
  • 2  Tablespoons  butter
  • ¾  Cup  instant polenta
  • 2  Ounces  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.

Nutritional Facts

Total Fat
14g
20%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
33mg
11%
Carbohydrate, by difference
20g
15%
Protein
6g
13%
Vitamin A, RAE
222µg
32%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
151mg
15%
Choline, total
17mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
54µg
14%
Iron, Fe
6mg
33%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
142mg
20%
Selenium, Se
10µg
18%
Sodium, Na
201mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
130g
5%
Zinc, Zn
1mg
13%

Polenta Shopping Tip

Polenta comes in different varieties (yellow or white, coarse or fine) so feel free to experiment.

Polenta Cooking Tip

Add polenta to the pot of milk or water in a slow steady stream while whisking constantly with the other hand. This will prevent lumps from forming.