Spicy Sausage With Creamy Sweet Corn Polenta Recipe
Grilled sausage served over a warm and creamy corn polenta
Ingredients
- 1 1/2 teaspoons olive oil
- 1 medium Spanish onion, small dice
- 2 tablespoons diced garlic
- 2/3 cup fresh corn, about one cob, removed from cob
- 1/2 ounce basil, fresh chopped (or 1 tablespoon basil)
- 1 cup water
- 1 cup heavy cream
- 1/2 cup maple syrup
- 1/3 cup ground yellow or white cornmeal
- 1/3 cup grated Parmesan cheese
- 1 1/2 teaspoon chopped chives
- Salt and pepper, to taste
- 1 pound spicy sausage links, chicken or pork, casings removed (if slicing in half for serving)
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil in oven-safe skillet over medium heat.
- Add onions, garlic, corn, and cook about 5 minutes or until onions are translucent and garlic is fragrant.
- Add in basil and stir about 10 seconds.
- Add water, cream, maple syrup, bring mixture to a light boil.
- Reduce heat to low and while whisking briskly, add in cornmeal.
- Cook on low heat for 5 minutes while continually whisking mixture.
- Cover the pan with foil and bake 45 minutes or until polenta is creamy and absorbed most of the liquid, similar to the consistency of oatmeal.
- Remove pan from oven and stir in the chives, parmesan cheese.
- Season to taste.
- Keep warm but set aside.
- Grill sausages until done and juices are clear.
- Spoon polenta onto warmed plates or serve in skillet.
- Slice sausages in half lengthwise and serve over the warmed polenta.
- Top with grilled vegetables, greens, or cheese, or serve as is.