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Parmesan Polenta With Sausage Sauce

Polenta is a frugal, easy-to-make country Italian favorite. It must be made from stoneground

cornmeal to be nutritious, and have the authentic texture. I am giving you a sauce recipe to

try, but use your own creativity: there are many toppings/sauces that are good.

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Sauce:

half cup (1/4 lb.) sausage (Jimmy Dean, best price our area is Sam's or Costco)

1 small to medium onion, finely chopped

1 small carrot, peeled, cut in half lengthwise, thinly sliced

1 to 2 cloves garlic, minced

1 can (14.5 oz.) crushed tomatoes

1 can (8 oz.) tomato sauce

1 c. cooked lentils (brown or green)

1 to 3 tsp. italian seasonings, according to taste

sea salt and pepper to taste

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In skillet, medium-high heat: brown sausage, onions, carrots for 5 minutes, stir frequently. Add

garlic, cook/stir 30 seconds. Add crushed tomatoes, sauce, cooked lentils, italian seasonings,

salt and pepper to taste. Stir/bring to boiling; turn heat to low. Cover, simmer 30 to 40 minutes

while preparing polenta; stir occasionally. NOTE: this makes more sauce than will be needed

for the polenta; save remaining sauce for spaghetti, a base for soup, or as a sauce for pizza.

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Polenta:

1 c. cold water

1/2 tsp. sea salt

3/4 c. stoneground cornmeal (Bob's Red Mill, medium grind....keep refrigerated)

2 and 1/4 c. boiling water

3 to 4 T. dry parmesan cheese

3 to 6 T. butter (depending upon how 'creamy' you want it)

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In heavy saucepan: mix the cold water and sea salt. Gradually beat in cornmeal until smooth.

Whisk in the boiling water. While constantly stirring with whisk: heat to boiling over high heat.

When boiling, reduce heat to medium-low. Cook and stir frequently with a wooden spoon until

mixture is very thick (about 20 to 25 minutes). Stir in parmesan and butter until melted. Serve

immediately by spooning hot polenta onto each of 4 plates (let cool/thicken about 5 minutes).

Top each serving with sauce and serve immediately. Makes 4 servings.

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