Polenta with Italian Sausage


  • 4 cups water
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 pound Italian sausage
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1/4 cup fresh grated Parmesan cheese


  1. Combine water, cornmeal and salt in a double boiler or heavy saucepan; bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
  2. Meanwhile, brown the sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to the skillet. Add parsley, tomatoes and tomato paste; bring to a boil. Remove from the heat.
  3. Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.
Heather Cross