Polenta with sausage and tomato


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 20 minutes
Polenta with sausage and tomato

Jodi Pudge

Chatelaine Triple Tested


  • 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


  • 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.