Hot Italian Sausage with Fresh-Corn Polenta

Ingredients

• 2 cups yellow stone-ground cornmeal
• Kosher salt
• 4 Tbs. unsalted butter
• 12 links fresh hot Italian sausage
• 3 cups fresh corn kernels (cut from 4 large or 6 small ears of corn)
• 1 to 2 Tbs. roughly chopped fresh flat-leaf parsley
• 1 Tbs. extra-virgin olive oil
• + 1 more ingredients
• • ½ cup freshly grated Parmigiano-Reggiano; more for shaving

Bring 7 cups of water to a boil in a large (4-qt.), heavy-based saucepan over high heat. Add 1 Tbs. kosher salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 min. Turn the heat to medium low, and cook, uncovered, stirring frequently with...

View full recipe at Fine Cooking