Hot Italian Sausage with Fresh Corn Polenta
This hot Italian sausage with fresh corn polenta dish has a great combination of creamy corn smoothness and the heat and juiciness of sausages.
- Kosher salt
- 2 cups cornmeal yellow stone-ground
- 3 cups corn kernels about 2 cans if you don't have fresh on hand
- 4 tablespoons unsalted butter
- 1/2 cup Parmigiano-Reggiano cheese freshly grated, plus more for shaving
- 12 links hot Italian sausage
- 2 tablespoons 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.
Calories: 1143kcal | Carbohydrates: 55g | Protein: 42g | Fat: 84g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1927mg | Potassium: 868mg | Fiber: 7g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 5mg