Polenta & Sausage

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

1. 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

2. 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

3. 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

4. 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

5. Cool and Slice Sausage

   Remove the sausage from the oven, let rest for 5 minutes, then slice into 1/4‑inch rounds.

   Time: PT5M

6. 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

7. 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

8. 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

9. 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