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Nutrition Facts
Serving Size 1 (462g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup parmigiano
Calories 562
Calories from Fat 275		(49%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 1150mg		47%
Potassium 479mg		13%
Total Carbohydrate 51.6g		17%
	Dietary Fiber 4.8g	19%
	Sugars 1.8g
Protein 21.1g		42%
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Polenta Con Le Salsicce

Recipe #361342 | 1 hour | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SweetJezebel
Mar 16, 2009

At our house, we are always looking for ways to keep the grocery bill low while still eating well. Polenta has been making frequent appearances at the table, because it's so versatile and filling. This recipe came to me in a newsletter from about.com.

SERVES 4 (change servings and units)

Ingredients

2 cups cornmeal
5 cups water or broth
4 sweet Italian sausages, about a pound in all
1/4 cup tomato sauce
1/2 cup grated parmigiano
2 tablespoons butter

Directions

1
In a medium saucepan over medium heat, bring 3 cups water or broth to a boil. In a bowl, whisk corn meal with remaining 2 cups water or broth. Pour the cornmeal mixture into the saucepan, whisking constantly until it comes to a boil.
2
Reduce the heat to low; cook, stirring every 10 minutes or so, until thick and creamy, about 30 to 40 minutes.
3
Preheat oven to 385º F.
4
Once the polenta is ready, spread it out about a finger thick, and slice it into strips. Meanwhile, cook the sausages in another pan with just a drop of water. When they’re done, skin and them and break them up, and mix them with the tomato sauce. Put the strips of polenta in an ovenproof dish and sprinkle them with the Parmigiano, the sausages, and the butter. Heat the dish through in the oven, about 20 minutes, and serve. This is especially good as part of an informal lunch.