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Prep 1 hr
Cook 1 hr
This spicy dish will soon be one of your very favorites! This is the recipe that began my official polenta tasting! I am so glad that I did try it. It's delicious! Times will vary. Source:Internet
- 2 tablespoons creole seasoning
- 2 medium onions, sliced into 1/4-inch slices
- 2 tablespoons olive oil
- 8 hot Italian sausages (pork or turkey)
- 3⁄4 cup water
- 1 (14 -16 ounce) can tomato puree
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon kosher salt
For the polenta
- 3 cups water
- 1 teaspoon kosher salt
- 3⁄4 cup yellow cornmeal
- 1⁄2 cup cream cheese
- 1⁄3 cup parmesan cheese, plus additional
- parmesan cheese, for garnish
- 1 tablespoon unsalted butter (can use, but omit the 1 Tbsp. salt )
- In a medium bowl, toss the Creole seasoning with the onions and set aside for 30 minutes or up to 3 hours.
- In a large skillet, heat the olive oil over medium-high heat. Add the sausages and brown on all sides, turning as needed.
- Add the prepared onions and continue to cook until the onions are beginning to turn golden brown, about 12 minutes.
- Add the water and tomato puree to the pan and bring to a boil. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes more. Add the parsley and salt to taste.
- Meanwhile, in a medium saucepan,, bring the water to a boil. Add the salt and slowly whisk in the cornmeal. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until thick, about 15 minutes.
- Stir in the cream cheese,Parmesan cheese and butter. Taste and adjust the seasonings with additional salt, if desired.
- Serve the polenta on a platter with the sausages on top.
- Sprinkle with additional Parmesan cheese, if desired.