Polenta with sausage and tomato
19
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
Jodi Pudge
Ingredients
454-g pkg mild Italian sausages
1 tsp olive oil
1 small onion, diced
1 garlic clove, minced
6 plum tomatoes, seeded and diced
1 tbsp chopped fresh basil
1/2 tsp salt
2 cups milk
1 cup cornmeal
1 tbsp chopped fresh oregano
1/3 cup grated parmesan
1/4 cup chopped parsley, optional
Instructions
Heat a large non-stick frying pan over medium-high. Add sausages and cook, turning occasionally, until browned and cooked, 10 to 12 min. Transfer to a cutting board. Add oil to pan, then onion and garlic. Cook until onion is soft, 3 to 4 min. Add tomatoes, basil and salt. Cook until tomatoes are saucy, about 5 more min. Slice sausages, then stir into sauce.
Stir milk with 1 cup water in a medium saucepan. Bring to a boil over high. Slowly whisk in cornmeal until thickened but still loose, about 1 min. Stir in oregano. Remove from heat and let rest 2 min to completely absorb liquid. Divide polenta among 4 bowls. Top with sauce, parmesan and parsley.
Nutrition (per serving)
Calories 471, Protein 28g, Carbohydrates 39g, Fat 22g, Fibre 4g, Sodium 1175mg.
Gluten-Free Tip:
Always check the ingredient list on sausages to ensure they don’t contain bread crumbs or other gluten.
