Spicy Italian Sausage and Polenta
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10Prep Time Minutes
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45Total Time Minutes
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13Number of Ingredients
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4Servings
Ingredients
- 3 cups (750 mL) Milk
- 1/2 tsp (2 mL) Salt
- 1 cup (250 mL) Medium-grind cornmeal
- 2 tbsp (30 mL) Butter, cut into cubes
- 1/3 cup (75 mL) Grated Parmesan cheese
- 1 tbsp (15 mL) Olive oil
- 1 lb (500 g) Spicy Italian sausages, casing removed
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 tsp (5 mL) Finely chopped fresh thyme
- 1 tsp (5 mL) Finely chopped fresh basil
- 1 can (284 g) Ro*Tel® Original Diced Tomatoes & Green Chilies
- 2 tbsp (30 mL) Finely chopped chives
Directions
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Step one
Bring 1 cup (250 mL) water to boil. Stir in milk and salt; return to simmer. Add cornmeal slowly, whisking constantly to help avoid lumps.
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Step two
Reduce heat to medium-low; cook polenta, stirring frequently, for 20 to 25 minutes or until tender and thickened (if polenta is too thick, add a little water for desired consistency). Remove from heat. Stir in butter, then Parmesan cheese.
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Step three
Meanwhile, heat oil in large skillet set over medium heat; cook sausages for about 5 minutes or until browned all over. Stir in onion, garlic, thyme and basil; cook for 3 to 5 minutes or until softened. Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies; bring to boil. Reduce heat to medium-low; simmer for 10 to 15 minutes or until thickened.
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Step four
Divide polenta among 4 plates. Top with sausage mixture and garnish with chives.
Tips
Serve with rapini or broccoli.
Preparation images
Spicy Italian Sausage and Polenta
