Recipe: Delicious Polenta with Hot Italian Sausage

Polenta with Hot Italian Sausage. Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. As if the sausage ragu wasn't good enough alone, it is served poured over creamy polenta with melted parmesan cheese which this dish over the top, literally. Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain.

Featured in: Polenta And Shrimp, A Marriage Of Land And Sea. Arrange a layer of polenta in the prepared baking dish. Add the sausages and brown well. You can cook Polenta with Hot Italian Sausage using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Polenta with Hot Italian Sausage

1. It's of Cornmeal.
2. Prepare 2 3/4 cup of water.
3. It's 1 cup of cornmeal.
4. Prepare 1 cup of water.
5. Prepare 1 tsp of salt.
6. It's of Sausage mix.
7. Prepare 1 lb of hot Italian sausage, removed from casing.
8. You need 1 tbsp of crushed red pepper flakes.
9. You need 1 tbsp of olive oil.
10. Prepare 2 cup of tomato sauce.
11. It's 1 of grated Parmesan cheese.

Reduce heat to medium and stir in the peppers and onions. Both the sauce and the polenta reheat easily. If the polenta gets too thick, just add a little water, milk or stock as it reheats. Stir the browned sausage into the hot prepared corn meal.

Polenta with Hot Italian Sausage instructions

1. FIRST, in a medium saucepan bring the 2-3/4 cups of water to a boiling. In a bowl combine corn meal, the remaining cup of additional water and salt. Slowly add to the boiling water, stirring constantly. Cook and stir until boiling. Reduce heat, cover and simmer over low heat 10 to 15 minutes, stirring constantly..
2. Meanwhile, in a frying pan heat crushed red pepper flakes in olive oil until blackened. Crumble in the sausage and lower heat to medium until sausage is browned. Stir the browned sausage into the hot prepared corn meal. While hot, pour the corn meal/sausage mixture into a 9 x 13 baking dish, cover and chill for 30 minutes or until firm..
3. After chilled, pour 2 cups of tomato sauce over the entire cornmeal dish, sprinkle with grated Parmesan cheese and bake in a 350°F oven for 1 hour..
4. Remove from oven, cut into squares and serve. Or if you want to eat this authentic Italian dish like an authentic Italian, give each person just a fork and put polenta on a large cutting board in the middle of the table for all to enjoy. No dishes to wash...only forks! No lie!.
5. Buon appetito!.

Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. MAKE THE POLENTA: Bring chicken broth or water, salt, butter and garlic to a boil in a medium saucepan. Thyme and nutmeg add warmth to the base, and the fennel-sausage topping adds fresh sweetness. Spread polenta over bottom and up sides of casseroles.