Creamy Polenta With Crumbled Sausage

Name: Creamy Polenta With Crumbled Sausage
Ingredients: 3 4-ounce links sweet italian sausage, casings removed; 2 cup water; 1 cup whole cream; 2 tablespoon butter; ¾ cup instant polenta; 2 ounce parmigiano-reggiano cheese, grated; 1/8 teaspoon freshly ground black pepper; ¼ cup coarsely chopped fresh flat-leaf parsley (optional)

Chef Alessandro Gargani|Dec. 18, 2014 11:54 am EST

4 (1 ratings)

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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.

Servings

4

Ingredients

3 4-ounce links sweet italian sausage, casings removed
2 cup water
1 cup whole cream
2 tablespoon butter
¾ cup instant polenta
2 ounce parmigiano-reggiano cheese, grated
1/8 teaspoon freshly ground black pepper
¼ cup coarsely chopped fresh flat-leaf parsley (optional)

Directions

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.