January 8
Sausage Polenta and Roasted Asparagus
We've been itching for an excuse to finish off the sausage and peppers from
a while back.
Polenta seemed like a fine excuse since it goes so well with sausage.
Roasted asparagus completed the meal nicely.
Menu
- Sausage Polenta [View Recipe]
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Ingredients
- 4.5 cups water
- 1 teaspoon salt
- 1 1/3 cups cornmeal
- 1/4 cup romano cheese
- sausage and peppers (defrosted and heated)
Instructions
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.
- Roasted asparagus