“At our house, we are always looking for ways to keep the grocery bill low while still eating well. Polenta has been making frequent appearances at the table, because it's so versatile and filling. This recipe came to me in a newsletter from about.com.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat, bring 3 cups water or broth to a boil. In a bowl, whisk corn meal with remaining 2 cups water or broth. Pour the cornmeal mixture into the saucepan, whisking constantly until it comes to a boil.
  2. Reduce the heat to low; cook, stirring every 10 minutes or so, until thick and creamy, about 30 to 40 minutes.
  3. Preheat oven to 385º F.
  4. Once the polenta is ready, spread it out about a finger thick, and slice it into strips. Meanwhile, cook the sausages in another pan with just a drop of water. When they’re done, skin and them and break them up, and mix them with the tomato sauce. Put the strips of polenta in an ovenproof dish and sprinkle them with the Parmigiano, the sausages, and the butter. Heat the dish through in the oven, about 20 minutes, and serve. This is especially good as part of an informal lunch.

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