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
264
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 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
15g
21%
Sugar
7g
8%
Saturated Fat
6g
25%
Cholesterol
33mg
11%
Carbohydrate, by difference
27g
21%
Protein
6g
13%
Vitamin A, RAE
221µg
32%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
148mg
15%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
61µg
15%
Iron, Fe
7mg
39%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
151mg
22%
Selenium, Se
7µg
13%
Sodium, Na
239mg
16%
Vitamin D (D2 + D3)
1µg
7%
Water
122g
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.