Polenta is often called “Italian cornbread,” but it is much more versatile than typical baked cornbread made from a cornmeal-flour batter. Polenta is essentially boiled cornmeal that turns into a pourable mush when cooked. It can be served in its soft, porridge-like form or cooled, cut, and fried to a firmer texture. (If you prefer thinner polenta without frying, increase the amount of water in this recipe to 5 cups.)
Many recipes add ingredients such as sugar, soft cheese, olive paste, or finely chopped vegetables to the cornmeal as it cooks. Fried polenta is commonly used as a base for toppings such as sauces, vegetables, and meats.
Polenta with Mushroom Marinara and Italian Sausages
Serves 4
Ingredients
For the Polenta
- 3 1/2 cups water
- 1 cup yellow cornmeal
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
For the Sauce
- 1 tbsp olive oil, plus more as needed
- 4 sweet Italian or hot Italian sausages (or a mix)
- 1 large portobello mushroom, chopped
- 1 medium leek, white and light green part only, thinly sliced
- 8 large, pitted green olives, chopped
- 2 garlic cloves, finely chopped
- 2 cups crushed tomatoes (from a 28 oz can)
- 1/4 cup dry white wine
- sea salt
- freshly ground black pepper
- 1/3 cup chopped Italian parsley
Preparation
For the Polenta
- Bring the water to a boil and slowly stir in the cornmeal to prevent too much clumping. (Some clumping is natural, and it will smooth out while cooking.)
- Reduce the heat to medium, stirring constantly, until the consistency of the polenta is thick but still pourable, 4-5 minutes.
- Pour the polenta into an 8 X 8 baking dish or pan. Let cool completely, about 45 minutes. When it has cooled, cut the polenta into 4 squares.
- Heat a large skillet over medium heat and add the olive oil. Add the polenta squares and sprinkle with salt and pepper. Fry the pieces until they’re light golden and spongy, about 7 minutes on the first side and 5 on the other.
For the Sauce
- Heat a large skillet over medium heat and add the olive oil. Prick the sausages a few times with a fork or small knife and sear them until browned all over and cooked through, about 15 minutes. Remove to a cutting board. Do not wipe out the skillet.
- If there is less than a tablespoon of oil in the skillet, add a little more. Stir in the mushroom and leek and cook 4 minutes.
- Add the olives and garlic and cook 2 minutes.
- Add the tomatoes and wine and season with salt and pepper. Cook until reduced to a thick consistency, about 10 minutes.
- Cut the sausages on the diagonal into 3 slices each. Return them to the skillet and cook over low heat 5 minutes.
- To serve, divide the polenta among 4 plates and top with the marinara and sausages. Sprinkle chopped parsley on top.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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