Polenta & Sausage
Polenta & Sausage is a medium Italian recipe that serves 4. 425 calories per serving. Recipe by Old's Cool Kevmo on YouTube.
Prep: 2 hrs 17 min | Cook: 1 hr 3 min | Total: 3 hrs 40 min
Cost: $9.72 total, $2.43 per serving
Ingredients
- 1 cup Fine Cornmeal (prefer fine texture for smooth polenta)
- 4 cups Chicken Stock (low‑sodium preferred)
- 3 tablespoons Unsalted Butter (divided: 1 tbsp for cooking polenta, 2 tbsp for frying)
- 8 ounces Mild Italian Sausage (links, removed from casing)
- 2 Roma Tomatoes (chopped roughly)
- 2 tablespoons Olive Oil (extra‑virgin for flavor)
- 2 cloves Garlic (thinly shaved)
- 5 leaves Fresh Basil (torn, plus extra for garnish)
- 2 tablespoons Pine Nuts (toasted)
- 1/4 cup Parmesan Cheese (freshly shaved)
- 1 pinch Coarse Sea Salt (to season)
Instructions
Prepare Polenta Base
Melt 1 tablespoon butter in a saucepan over medium heat. Slowly drizzle in the fine cornmeal, stirring constantly to avoid lumps.
Time: PT5M
Temperature: medium
Cook Polenta
Gradually whisk in the chicken stock, bring to a gentle boil, then reduce to a low simmer. Cook, stirring occasionally, for about 20 minutes until the mixture thickens and the cornmeal is tender.
Time: PT20M
Temperature: low
Set and Chill Polenta
Butter a glass baking dish, pour the hot polenta into it, smooth the surface into an even layer. Let it cool briefly, then refrigerate for at least 2 hours until firm.
Time: PT2H
Bake Sausage
Preheat the oven to 360°F (182°C). Place the mild Italian sausage links on a baking sheet and bake for 30 minutes, turning halfway through, until fully cooked and lightly browned.
Time: PT30M
Temperature: 360°F
Cool and Slice Sausage
Remove the sausage from the oven, let rest for 5 minutes, then slice into 1/4‑inch rounds.
Time: PT5M
Cut Polenta into Triangles
Using a sharp knife, cut the chilled polenta block into long rectangles, then into squares, and finally into small triangles (about 1‑inch sides).
Time: PT5M
Pan‑Fry Polenta Triangles
Melt 2 tablespoons butter in a skillet over medium‑high heat. Add the polenta triangles in a single layer, cooking 2‑3 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate.
Time: PT8M
Temperature: medium‑high
Prepare Tomato‑Garlic‑Basil Sauté
In the same skillet, add olive oil and the shaved garlic. Sauté 30 seconds until fragrant, then add the sliced sausage and cook until the edges crisp. Add chopped Roma tomatoes and a handful of torn basil leaves; cook 2‑3 minutes until tomatoes soften.
Time: PT5M
Temperature: medium
Finish Dish
Season the sauté with a pinch of coarse sea salt. Arrange the crispy polenta triangles on a serving platter, spoon the sausage‑tomato mixture over them, then sprinkle toasted pine nuts, shaved Parmesan, and a fresh basil leaf for garnish.
Time: PT5M
Nutrition Facts
- Calories
- 425
- Protein
- 20g
- Carbohydrates
- 85g
- Fat
- 30g
- Fiber
- 8g
Dietary info: Contains meat, Gluten‑free, Contains dairy, Contains nuts
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Fine Cornmeal: Polenta (coarse)
- Instead of Chicken Stock: Vegetable stock, Water with bouillon
- Instead of Unsalted Butter: Margarine, Olive oil (for frying)
- Instead of Mild Italian Sausage: Chicken sausage, Turkey sausage
- Instead of Roma Tomatoes: Canned diced tomatoes
- Instead of Olive Oil: vegetable oil
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Fresh Basil: dried basil (1 tsp)
- Instead of Pine Nuts: slivered almonds
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Coarse Sea Salt: Kosher salt
Equipment Needed
- Saucepan
- Glass Baking Dish
- Oven
- Skillet or Frying Pan
- Baking Sheet
- Knife
- Cutting Board
- Spatula
- Tongs (optional)
- Grater (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Cooking the polenta to the right thickness (step 2)
- Chilling the polenta long enough to firm up (step 3)
- Achieving a golden, crisp crust on the polenta triangles without burning (step 7)
- Sautéing garlic just until fragrant, avoiding bitterness (step 8)
Chef Tips from the Video
- For extra flavor, replace half the chicken stock with milk or cream while cooking the polenta.
- Add a pinch of freshly grated nutmeg to the polenta for a subtle warmth.
- Finish the dish with a drizzle of aged balsamic reduction for brightness.
Troubleshooting
Polenta is too gritty or grainy.
Use fine cornmeal and whisk constantly while adding stock; cook a few minutes longer to fully hydrate the grains.
Polenta pieces fall apart when frying.
Make sure the polenta is fully chilled and firm; cut pieces with a sharp knife and handle gently.
Garlic turns bitter.
Sauté garlic only until just golden; remove from heat immediately if it starts to darken.
Sausage is dry.
Do not over‑bake; check internal temperature at 160°F and let rest before slicing.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Polenta triangles freeze well for up to 1 month; reheat in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the polenta a day ahead and keep it refrigerated; it will be easier to cut.
- Sautéed sausage‑tomato mixture can be made 2 hours ahead and reheated gently.
- Toast pine nuts just before serving for maximum crunch.
Frequently Asked Questions
What is the cultural significance and history of polenta in Italian cuisine?
Polenta has been a staple in Northern Italy for centuries, originally a peasant food made from coarse cornmeal. Over time it evolved into a versatile base for many dishes, ranging from simple buttered servings to elaborate baked or fried preparations like this crispy version.
What are the traditional regional variations of polenta in Italian cuisine?
In the Veneto and Lombardy regions, polenta is often served soft with butter and cheese, while in the Alpine areas it may be baked, grilled, or fried into firm slices. Some regions add herbs, cheese, or even sweet ingredients such as honey and fruit.
How is polenta traditionally served in Northern Italy?
Traditionally, freshly cooked polenta is spooned onto a wooden board, spread thin, and allowed to set. Once firm, it can be sliced and either grilled, fried, or baked, often accompanied by stews, sausages, or mushroom ragù.
What occasions or celebrations is polenta commonly associated with in Italian culture?
Polenta appears at rustic family gatherings, harvest festivals, and winter meals where hearty, warming dishes are prized. It is also a comfort food served during colder months and at countryside inns.
What authentic ingredients are essential for traditional Italian polenta?
The core ingredients are fine or medium‑coarse cornmeal and water or stock. Traditional additions include butter, salt, and sometimes cheese such as Parmesan or Grana Padano. Olive oil and pine nuts are common regional enhancements.
What are the most common mistakes to avoid when making crispy polenta triangles?
Common errors include under‑cooking the polenta, which leaves a gritty texture, and not chilling it long enough, causing the pieces to crumble when fried. Also, overcrowding the pan prevents a uniform golden crust.
Why does this recipe use a fine cornmeal instead of the coarser polenta marketed as "Penta"?
Fine cornmeal yields a smoother, creamier interior and prevents the final dish from feeling overly grainy. The coarser "Penta" can be too gritty for a delicate crispy‑outside, tender‑inside bite.
Can I make the polenta ahead of time and store it for later use?
Yes. Prepare the polenta, spread it in a pan, chill for at least 2 hours, then cut and freeze the triangles. Reheat in a skillet or oven before serving; they retain their crispness when reheated.
What texture and appearance should I look for when frying the polenta pieces?
The exterior should turn a deep golden‑brown with a crisp, slightly crunchy bite, while the interior remains soft and creamy. Avoid dark brown or burnt spots, which indicate over‑cooking.
How do I know when the sausage is done cooking in this recipe?
The sausage should be browned on the edges and reach an internal temperature of 160°F (71°C). After baking, let it rest a few minutes before slicing to keep the juices inside.
What does the YouTube channel Old's Cool Kevmo specialize in?
The YouTube channel Old's Cool Kevmo focuses on hearty, comfort‑food recipes with a home‑cooked vibe, often featuring classic Italian and American dishes presented in a straightforward, step‑by‑step style.
How does the YouTube channel Old's Cool Kevmo's approach to Italian cooking differ from other Italian cooking channels?
Old's Cool Kevmo emphasizes practical, kitchen‑friendly techniques—like using a glass pan for polenta and baking sausage for easy slicing—rather than elaborate, restaurant‑style presentations. The channel aims for accessible, flavorful meals that home cooks can replicate with everyday tools.
Last updated: August 28, 2026
