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1
Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside.
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2
In a medium sauce pot bring chicken broth to a boil over medium heat.
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3
Add the salt, pepper and polenta and whisk until thick about 4 minutes.
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4
Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer.
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5
Cover with plastic wrap and refrigerate to set up, about 1 hour.
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6
This can also be done the night before.
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7
In a medium sauce pot combine all the relish ingredients.
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8
Cover and cook over medium heat for 30 minutes.
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9
Remove the cover and cook for another 30 minutes until thick.
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10
Cool to room temperature and transfer to a bowl.
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11
This will keep, up to 2 weeks, refrigerated in a sealed container.
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12
Preheat the oven to 225 degrees F.
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13
Add the remaining tablespoon of olive oil to a large skillet over medium heat.
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14
Add the sausage and cook until brown on all sides, about 10 minutes.
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15
Transfer to a baking dish and put in the preheated oven to keep warm.
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16
While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares.
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17
Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side.
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18
Transfer to a plate lined with paper towels.
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19
Arrange the polenta on a serving platter.
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20
Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares.
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21
Top with a bit of red pepper relish and garnish with a fresh parsley leaf.
