Sunday, October 9, 2011

Creamy Polenta with Italian Sausage


Creamy Polenta with Italian Sausage || Chicago Tribune
Arugula Salad

Creamy Polenta with Italian Sausage

Yield: 6 servings

3 cups water
1 teaspoon salt
1 cup polenta or finely ground cornmeal
1 pound Italian sausage, mild or hot
1 teaspoon each fresh: chopped basil, chopped parsley
1 red pepper, roasted, peeled, trimmed, cut into thin strips, see note
2 tablespoons grated Parmesan cheese

1. Heat water and salt to a boil in a medium saucepan over high heat; stir in polenta. Cook, stirring until mixture returns to a boil, about 5 minutes. Reduce heat to a simmer. Cook, stirring often, until thickened and tender, about 20 minutes.

2. Meanwhile, remove Italian sausage from casing; mash with a fork. Place the sausage into a medium skillet; cook over medium heat, breaking up meat with a fork, until cooked through, about 12 minutes.

3. Remove sausage from the skillet; pour off half of the fat. Add the polenta to the remaining fat in the skillet; stir until heated through.

4. Place the polenta in a serving dish; arrange the sausage around the plate. Garnish with the basil, parsley, roasted red peppers and Parmesan cheese.

Note: To roast red pepper, hold with fork over gas flame to blacken skin on all sides. Place in bowl; cover with plastic wrap until cool. Remove skin and seeds.

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