Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Prepare polenta through step 2 up to two days ahead. Before serving, let the dish stand at room temperature one hour, cut polenta into triangles, and toast them at mealtime. Pork sausage gives them a wonderfully familiar, stuffing-like flavoring.

Sandy Gluck
Recipe by Cooking Light November 2012

Gallery

José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
25 mins
total:
4 hrs 40 mins
Yield:
Serves 8 (serving size: 2 triangles)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and garlic; sauté 8 minutes or until vegetables are tender.

    Advertisement
  • Add 1 1/2 cups water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring constantly. Spoon polenta into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours.

  • Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles.

Nutrition Facts

190 calories; fat 9g; saturated fat 2.5g; mono fat 2.6g; poly fat 0.4g; protein 7.8g; carbohydrates 14.8g; fiber 2.3g; cholesterol 22mg; iron 0.5mg; sodium 325mg; calcium 55mg.
Advertisement
Advertisement