If you’ve never had polenta, think of it as Italian grits. This is comfort food; and, after dropping my iPad and cracking the screen yesterday, it was just what I needed. While polenta is good with all kinds of food, we especially like it with Italian sausage and peppers & onions. This is fabulous fare for your Labor Day cookout or fall tailgating.
- 3 cups water, to boil
- 1⅓ c. plain cornmeal
- 2 cups cold water
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 2 c. (16 oz) grated sharp cheddar
Bring the 3 cups of water to boil. Add dried herbs. Combine 2 c. cold water and cornmeal in a bowl. Immediately pour the cornmeal mixture into the boiling water. Stir to combine. Reduce heat to medium and cook until polenta thickens, stirring constantly.
When the polenta is thick but still pour-able, remove from the heat. Add cheese and stir until combined. Season with salt & pepper to taste. Serve immediately.
You can also pour it into a baking dish (spritz with spray oil first) and then broil it. Or, after pouring into the baking dish, chill it and lift slices out (like brownies) to be grilled.
Italian Sausage and Peppers & Onions
I buy the sweet Italian chicken sausage at my grocery and then either Eric grills it or if the weather isn’t cooperating it gets sautéed as below.
Last night I also sautéed some mushrooms for an additional side.