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. Originally served as part of Sausage Polenta and Roasted Asparagus.
Ingredients
- 4½ cups water
- 1 teaspoon kosher salt
- 1 1/3 cups stone-ground whole grain medium ground cornmeal
- 1/4 cup Pecorino, plus more for sprinkling romano cheese
- leftover 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.