- Serves: 4 to 6
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 44,435
- Success Rating: 100% (?)
To start the polenta, place the cold water and/or stock into a medium-sized, tall pot. Add the polenta to the cold liquid and whisk to combine.
Turn on the heat to medium-high and bring the polenta to a boil. Let the polenta cook for about 10 minutes or so, whisking often. Once the mixture starts to thicken, adjust the heat to maintain a gentle simmer. With a long handled wooden spoon or heat-proof spatula, stir occasionally, making sure to scrape the bottom, sides and corners of the pot to prevent scorching. Let the polenta cook for at least 30 minutes or until it is cooked through and done to your liking.
(In the meantime, you can cook the sausages – see next step).
Once the polenta is done, taste it for seasoning and stir in the olive oil, if desired.
*Note: Here is a recipe to make your own Plant-Based Sausage — either form into small patties or form into sausages.
To fry the sausages, heat a stainless-steel pan over medium-high heat. Once hot, add the oil, followed by the sausages.
Fry until browned on both sides and cooked through. Once done, set aside to cool slightly.
Place the Tomato Sauce into a small pot and bring to a simmer to heat through.
- by Dawn Thomas
- February 26, 2010
Polenta on a board can be topped with anything you like: from vegetables and braised greens to sautéed mushrooms and a variety of other sauces. The options are endless.
This dish is a great way to wow your friends and family. Serve it with a nice salad and some red wine and you have an easy inexpensive meal that just happens to be super memorable. Just look at this photo and tell me you can't already taste it!
Is this not grits by a different name? Very good.
Here is another thread from the polenta lesson that talks about this a bit more. Cheers!
There are so many limitless options with cornmeal,grits, Masa de harina, whatever you call it from fresh tortillas to Asdian corn noodles. Polenta is really easy, I often make it in my rice steamer, which is fast and foolproof. So many wonderful ways to enjoy this much overlooked grain in gourmet and specialty recipes far beyond "grits"
Chef Dawn I was going to submit this one as it is a very unique way to eat potenta. But very tipical from my family's area of Abruzzi. As a kid this was one of my very favorites and a lot of fun!! I've passed on the tradition to my daughter and at 20yrs she and I still have potenta territory fights! :)
I made this last night for some friends and was very proud to serve it, looked so nice on the big cutting board, I had some nice basil leaves and added small bunches on either side of the platter, tucked into the polenta. I just wish I had taken a picture, lovely, rustic and super delicious. No leftovers. I used some chicken stock instead of water for the polenta, just adds a subtle richness to it.
This was yummy with caramelized onions. I've been having a lot of fun with polenta in my house. It's like ourmnew mashed potatoes. Well, not really but it's getting there (:
Made this and my family loved it, used what I had around the house, sautéed bell pepper, onion, shiitake mushrooms, and added artichoke hearts as well. Will makes this again.