You may also like
Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 3 hot Italian sausages (about 8 ounces), casings removed
- 3/4 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1 teaspoon dried oregano
- 3 1/2 cups water
- 1 cup yellow cornmeal
- 1/2 cup grated Parmesan cheese
- 4 tablespoons (1/2 stick) butter
Method
- Butter 11x7x2-inch glass baking dish.
- Saute sausage in skillet over medium heat 8 minutes, breaking up sausage with fork.
- Add onion, bell pepper and oregano.
- Saute until vegetables are tender, about 8 minutes.
- Bring water to boil in medium saucepan.
- Gradually whisk in cornmeal.
- Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes.
- Stir in cheese and sausage mixture.
- Season with salt and pepper.
- Pour into prepared dish.
- Chill at least 1 hour and up to 1 day.
- Cut polenta into 2-inch squares.
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
- Saute half of squares until brown, about 5 minutes per side.
- Transfer to platter; tent with foil.
- Repeat with remaining butter and squares.
- Serve hot.
