Creamy Polenta with Rope Sausage
Updated: Jan 29, 2018
4 cups Chicken stock
0.5 cup Water
1 cups coarsely ground polenta
1 tsp salt
¼ tsp ground black pepper
¼ cup heavy cream
0.5 cups grated parmesan cheese
2 Tbs butter
2 Tbs olive oil
1 lb rope italian sausage
1 pint mixed color heirloom cherry tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
2 Tbs chicken stock
Pesto, to taste for garnish - optional
Add chicken stock and water to a medium size saucepan and bring to a boil. Reduce the heat to medium and stream in polenta slowly while constantly whisking for 2 minutes. Add salt and pepper. Reduce heat to low and simmer for 10 minutes. Add heavy cream and cheese and cook for 5 more minutes. Finish by whisking in butter.
*If the polenta consistency becomes too thick, just add a small amount of liquid (water, stock, cream) to thin it out to the desired consistency.
Heat a large skillet or saute pan to medium high heat. Add olive oil. Add sausage to the pan and cook until it's nicely browned on both sides. Remove the sausage from the pan onto a cutting board.
Add cherry tomatoes to the pan and season with salt and pepper to taste. Deglaze the pan with chicken stock.
Roughly cut the sausage and return to the pan
Spoon sausage and tomatoes over polenta with a drizzle of pesto. Serves 4-6.
Water can be used in place of stock or dissolve bouillon into water if stock is not available.
Beef or vegetable stock is not recommended as it will alter the color of the polenta.
Regular corn meal can be used in place of polenta.
It’s very important to slowly stream the polenta into the saucepan very slowly and whisk constantly otherwise lumps may form. A second pair of hands can be helpful at this step.
Any type of milk or cream can be used in place of heavy cream.
Any type of cheese can be used in polenta. Use what you like.
If rope sausage is unavailable, any type of sausage, even pre-cooked, can be used. Just cook per package instructions and continue with the recipe.