Sausage-Topped Polenta Recipe

Name: Sausage-Topped Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound; sausage; 1 can (6 ounces) tomato paste; 1-1/2 cups water; 1 tablespoon minced fresh parsley; 1 teaspoon sugar; 1/2 teaspoon dried basil; 2 cups water; 1 teaspoon salt; 1 cup cornmeal; 1 cup cold water; 1 cup shredded brick or mozzarella cheese

Servings: persons

1 pound
sausage
1 can (6 ounces) tomato paste
1-1/2 cups water
1 tablespoon minced fresh parsley
1 teaspoon sugar
1/2 teaspoon dried basil
2 cups water
1 teaspoon salt
1 cup cornmeal
1 cup cold water
1 cup shredded brick or mozzarella cheese

1
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato paste, water, parsley, sugar and basil. Bring to a boil. Reduce heat; cover and simmer for 3 minutes, stirring occasionally.
2
Meanwhile, in a large saucepan, bring water and salt to a boil. Combine cornmeal and cold water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
3
Spoon into a greased 9-in. round baking pan. Cool for 15-20 minutes or until set. Cut into wedges. Sprinkle with cheese and top with sausage mixture.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound, sausage, 1 can (6 ounces) tomato paste, 1-1/2 cups water, and more.

Yes, Sausage-Topped Polenta 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.

Sausage-Topped Polenta

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