1/2 cup of sausage meat removed from the casing, either sweet or spicy
4 cloves caramelized garlic � see link
1 cup polenta
3 cups broth or water � approximately
Sage to taste
Salt and pepper to taste
Parmesan cheese


1. Preheat a saute pan. Brown the sausage meat. Add the garlic and saute one minute.
2. Remove from the heat and add about a cup of stock or water to cool off the pan. Sprinkle the polenta over the meat and stir to combine. Add another cup of stock and stir to combine. Sprinkle some fresh sage over the top and return to the heat.
3. As the polenta cooks you may need to add more broth depending on how soft or firm you prefer the final dish.
4. Return the pan to the heat and bring it up to temperature. Reduce the heat to low and cook for about 30-40 minutes.
5. Sprinkle the top with grated Parmesan cheese and transfer the polenta to a serving dish. Serve hot or a room temperature.

You can make polenta either firm or creamy depending on how much liquid you add. George Hirsch serves this polenta in between. The edges are crisp but the interior is still soft and creamy.

Polenta with Sausage
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