Where I’m from, we eat so much polenta that the rest of Italy call us polentoni. Polenta is the Italian version of grits, which is smoother because of a finer grind. You can have polenta as a side dish with cheese or served with a juicy braised meat or mushrooms.
Here, I’ve made it with spicy Italian sausage, but it could be andouille, chorizo, or anything else you like.
Polenta can be made with water only, but if you have milk and Parmesan cheese in the fridge, then try making it more interesting.
– Luca Manfe
- Preheat the oven to 375° F.
- Place the sausages in a baking tray and cook in the oven for 10–15 minutes, depending on the size of the sausage. Make sure to keep it juicy, overcooking will dry the sausage out,
- Fill a large saucepan with water and bring it to a boil.
- When the water is boiling, add a couple of pinches of salt, lower the heat to medium and start adding the polenta slowly. Stir with a whisk constantly.
- When smooth, take the polenta off the heat and add the cheese and the milk.
- Taste again and season with more salt if necessary.
- Cut the sausage into ½-inch slices.
- Divide the polenta on to six plates and place half sausage on top of each dish.
- Garnish with parsley.