Roasted Garlic Polenta with Sausage and Vegetables

Name: Roasted Garlic Polenta with Sausage and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (700 ml) plain yellow cornmeal; 9 cups (2125 ml) boiling water; 6 cloves garlic; 1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!; 1/4 cup (60 ml) olive oil; 4 fresh Italian sausages; 1 large onion; 2 cloves (or more) garlic, minced; 2 cups (475 ml) diced yellow squash; 2 cups (475 ml) diced zuccini; 1 cup (225 ml) chopped shitake mushrooms; salt and pepper, to taste; 1/2 tsp (2 ml) red pepper; 2 tsp (10 ml) basil; 1/2 tsp (2 ml) oregano; 1 tsp (5 ml) rosemary; 2 cans diced tomatoes

Servings: persons

3 cups (700 ml) plain yellow cornmeal
9 cups (2125 ml) boiling water
6 cloves garlic
1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!
1/4 cup (60 ml) olive oil
4 fresh Italian sausages
1 large onion
2 cloves (or more) garlic, minced
2 cups (475 ml) diced yellow squash
2 cups (475 ml) diced zuccini
1 cup (225 ml) chopped shitake mushrooms
salt and pepper, to taste
1/2 tsp (2 ml) red pepper
2 tsp (10 ml) basil
1/2 tsp (2 ml) oregano
1 tsp (5 ml) rosemary
2 cans diced tomatoes

1
Place unpeeled cloves in small skillet over low heat for 30 minutes.
2
It will turn spotty brown and paper husk will separate from the garlic.
3
Place cornmeal in large stainless steel bowl.
4
Place bowl over large pot of steaming water (like a double boiler).
5
Whisk in the 9 cups (2125 ml) boiling water and stir until smooth.
6
Seal top of bowl tightly with foil.
7
Steam 2 hours, stirring occasionally.
8
Add mashed roasted garlic, spices, salt and pepper.
9
Stir well to combine and remove from heat.
10
Note: this keeps well for about a week, is easy to reheat, and every thing tastes good on top!)
11
Brown sausages in olive oil, crumbling with spatula.
12
Add onion and garlic and cook until onion is soft.
13
Add remainder of vegetables, tomatoes and all spices.
14
Cook for 10 to 15 minutes.
15
Top generous serving of polenta with the sausage mixture and serve hot.

5134

kcal

Calories

557

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups (700 ml) plain yellow cornmeal, 9 cups (2125 ml) boiling water, 6 cloves garlic, 1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!, and more.

Yes, Roasted Garlic Polenta with Sausage and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!