Thursday, April 22, 2010

Sausage Topped Polenta

I found this recipe in a Taste of Home cookbook and really enjoyed it. The flavors complimented each other well, and it was different from the standard fare around here.

1 pound bulk pork sausage
1 6oz can tomato paste
1 1/2 cups water
1 Tbl minced parsley
1 tsp sugar
1/2 tsp dried basil

3 cups water (divided)
1 tsp salt
1 cup cornmeal

1 cup shredded mozzarella cheese

In a skillet cook the sausage until no longer pink. Drain. Add remaining sauce ingredients. Bring to a boil and then simmer while you finish the recipe.

In a saucepan, bring 2 cups water and 1 tsp salt to a boil. Combine cornmeal and 1 cup of water together until well blended, then stir into boiling water. Return to a boil, stirring constantly. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Spoon polenta into a greased 9 inch round baking pan and cool 15-20 minutes, or until set.

To serve cut a wedge of the polenta, sprinkle with cheese, and top with the sausage sauce.


Nathanael said...


Denise said...

This looks good. We've never had polenta.
What consistency is it? Like cornbread?

Suzanne said...

When the polenta is done cooking in the pot it is the consistency of thick oatmeal. And then as it sets it is closer to cornbread, but more puddingy. (I'm sure that is a word...)