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Sausage Polenta

Since the sausage was leftover, this is more a recipe for polenta than for sausage and peppers. Polenta is a wonderful base for a meal, but it’s just a cornmeal mush so it has to have something to go with it.

Servings and Times

Serves: 2

Preparation Time: 2 minutes

Cooking Time: 35 minutes

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Ingredients

4½ cups water
1 teaspoon kosher salt
1 cups stone-ground whole grain medium ground cornmeal
1 cup Pecorino, plus more for sprinkling romano cheese (Locatelli)
leftover sausage and peppers

In a medium pot, we bring the water to a boil. We add the salt and the cornmeal in a stream, whisking constantly. We lower the heat, cover, and simmer gently for 35 minutes. We stir with a wooden spoon every 5 minutes or so. We want the polenta to be thick and creamy. When done, we add the Locatelli cheese and spoon onto the dinner plates. We top with the sausage and peppers and sprinkle on some more cheese. We pour the remaining polenta into a greased glass square pan for leftovers on another day.

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