Some folks don’t really care for polenta. I think it is one of the best (and easiest) things to make. What’s not to like about great corn flavor, with cheese and butter? This hot Italian sausage with fresh corn polenta dish has a great combination of creamy corn smoothness and the heat and juiciness of sausages.
So is there a difference between polenta and grits? Apparently, yes, but there are lots of thoughts on the subject. I usually use cornmeal, and for dishes like this one, I prefer a coarser variety when I can find it.
Also try my fresh pasta with grilled sausage and mushrooms.
Hot Italian Sausage with Fresh Corn Polenta
- Kosher salt
- 2 cups yellow stone-ground cornmeal
- 3 cups fresh corn kernels about 2 cans if you don't have fresh on hand
- 4 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for shaving
- 12 links fresh hot Italian sausage
- 2 tablespoons fresh parsley chopped
- Bring 7 cups of water to boil in a large pot. Add salt.
- While whisking the water, slowly pour in the cornmeal. Keep whisking until the mixture begins to thicken, about 3-4 minutes.
- Reduce the heat to medium low and let the cornmeal cook, stirring occasionally, for 20 minutes. If the mixture gets too thick, add just a bit of hot water, stir, and add more water in small quantities if needed.
- Add in the fresh corn and stir. Continue cooking until the cornmeal is smooth and no longer gritty, 10-15 more minutes.
- Add the butter and cheese and stir. Add more salt to taste if desired.
- Grill sausages until done.
- Let rest 5 minutes then cut into thirds.
- Spoon cornmeal onto plates and top with the sausages. Garnish with parsley and a few cheese shavings and serve.