Equipment
Ingredients
sausage
- 30 ml olive oil
- 4 sweet italian sausages
polenta
- 120 g cornmeal
- 1200 ml water
- 5 g salt, to taste
- 40 g parmesan cheese, freshly grated
- 30 g unsalted butter
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Heat 30ml olive oil in a large skillet over medium-high heat (approx 190°C / 375°F).
Add the sausages to the skillet and cook for 20 minutes, turning occasionally until browned on all sides and the internal temperature reaches 74°C (165°F). Remove and set aside.
In a medium saucepan, whisk 120g cornmeal with 240ml of cold water to create a smooth slurry without lumps.
Place the saucepan over medium-high heat, add 5g salt, and bring the mixture to a boil.
Reduce heat to medium (approx 95°C / 200°F) and cook while whisking frequently as the mixture thickens.
Gradually whisk in the remaining 960ml of water in stages to maintain a loose, smooth consistency. Continue cooking for 15 to 30 minutes until the grains are tender.
Stir in 40g grated Parmesan and 30g butter until fully incorporated. Season with black pepper.
Portion the creamy polenta into bowls and top with the cooked sausages to serve.
Chef's Notes
- For a richer flavor, substitute half of the water with chicken stock or whole milk.
- If using coarse-ground cornmeal, the cooking time will be closer to 30-40 minutes.
Storage
Refrigerator: 3 days — Polenta will firm significantly when chilled; add water when reheating.
Freezer: 1 month — Texture of polenta may become slightly grainy after thawing.
Reheating: Reheat on the stovetop over medium heat, adding 30-60ml of water or broth to restore creaminess.
