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1
To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go.
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2
Set aside to soften the grains while preparing the remaining ingredients.
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3
In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork.
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4
Combine the milk and egg in another small bowl and whisk to mix.
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5
Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix.
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6
Whisk in the flour mixture to make a thick, coarse batter.
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7
Crumble the sausage and stir it into the batter.
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8
Preheat the oven to 250F.
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9
Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat.
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10
Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes.
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11
Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more.
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12
Transfer to a baking sheet and place in the oven to keep warm.
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13
Continue until all the batter is used.
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14
Place a pancake or two on individual plates and drizzle maple syrup across the top.
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15
Serve.
