Creamy Polenta With Parmesan and Sausage

1. 1

   Put oil in a large skillet over medium-high heat.

2. 2

   When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes.

3. 3

   Set aside.

4. 4

   Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps.

5. 5

   Put pan over medium-high heat, sprinkle with salt and bring to a boil.

6. 6

   Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups.

7. 7

   If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour creams.

8. 8

   Polenta will be done in 15 to 30 minutes, depending on grind.

9. 9

   Add cheese and butter.

10. 10

    Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

* Per serving · 4 servings · Values may vary.

No additional tips available.