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Creamy Polenta with Crumbled Sausage

Creamy Polenta with Crumbled Sausage

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.

Calories Per Serving


  • 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)


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.