Polenta with sausage and tomato

10

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 20 minutes
Polenta with sausage and tomato

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
  • 28 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 22 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1175 mg.

Gluten-Free Tip:

Always check the ingredient list on sausages to ensure they don’t contain bread crumbs or other gluten.

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