Ingredients Jump to Instructions ↓

  1. 1 pound bulk pork sausage

  2. 1 can (6 ounces) tomato paste

  3. 1-1/2 cups water

  4. 1 tablespoon minced fresh parsley

  5. 1 teaspoon sugar

  6. 1/2 teaspoon dried basil POLENTA:

  7. 2 cups water

  8. 1 teaspoon salt

  9. 1 cup cornmeal

  10. 1 cup cold water

  11. 1 cup (4 ounces) shredded brick or mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato paste, water, parsley, sugar and basil. Bring to a boil. Reduce heat; cover and simmer for 3 minutes, stirring occasionally. Meanwhile, in a large saucepan, bring water and salt to a boil. Combine cornmeal and cold water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Spoon into a greased 9-in. round baking pan. Cool for 15-20 minutes or until set. Cut into wedges. Sprinkle with cheese and top with sausage mixture. Yield: 6 servings.


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