Hot Italian Sausage with Fresh-Corn Polenta

Hot Italian Sausage with Fresh-Corn Polenta
Photo by Scott Phillips


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


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