Recipe: Sausage and Polenta

Polenta doesn't get enough face time in this house. It's delicious, surprisingly easy to make, and definitely changes things up a bit.

First, you put 1.5 cups of milk (I used fat free, but you can use any kind or heavy cream).



And 1.5 cups of chicken broth into a saucepan and bring to a boil.



While that's going on, put your sausage in a pot of boiling water for about 20 minutes. I am using 2 mild and 2 hot.



Chop up some red onions. Normally I would also add some red and green bell peppers, but I didn't have any, so... no peppers.



When the milk/broth combination comes to a boil, add 3/4 tsp of salt.



Then add 10 tbsp of polenta...



whisking it to keep lumps from forming. Reduce heat to low and cook for 20-30 minutes, stirring occasionally to keep from sticking.



In the meantime, pull your sausages out of the boiling water.



Cut them on the bias (I have a reader who just loves that I specify this. This is for you, Salsa).



And carefully place in a saute pan of heated olive oil on medium heat. Sizzle, sizzle.



Did you remember to give your polenta a stir? Do it, now.



When the sausage is nice and crisped on one side, flip the pieces to do the other.



Then, add your onions to give them a little cooking time.



When the polenta has about 5 minutes left, stir in about 1/4-1/3 cup of grated parmesan cheese.



Plate it up: A scoop of polenta, covered with a spoonful of tomato sauce (we had leftovers), followed by your sausage and onions. Garnish with some shredded parmesan and enjoy!



Yummy.