Directions
- 1Melt 1 cube of butter in a pan.
- 2Add 24 oz of cornmeal gradually while whisking.
- 3Add 4 cups of chicken stock, stir until it thickens. Cook for 20 minutes on medium-low heat.
- 4Grease a glass pan with butter and pour the cooked polenta into it.
- 5Let it cool in the refrigerator for a few hours until it hardens.
- 6Meanwhile, bake the Italian sausages at 360°F for 30 minutes.
- 7Slice the sausages and chop up Roma tomatoes.
- 8Cut the hardened polenta into long rectangles then into squares, and finally into triangles.
- 9Melt butter in a pan and brown the polenta triangles on both sides.
- 10Add olive oil to another pan, then add shaved garlic and sliced sausages. Cook until crisp.
- 11Add chopped Roma tomatoes and basil. Season with salt.
- 12Plate the browned polenta triangles, top with the sausage and tomato mixture. Garnish with pine nuts, parmesan cheese, and fresh basil.
Ingredients
- 1 cube Butter
- 24 oz Cornmeal
- 4 cups Chicken stock
- 4 Mild Italian sausage
- 1 bowl Roma tomatoes
- 1 tablespoon Olive oil
- 1 tablespoon Garlic
- 1 handful Basil
- 1 tablespoon Pine nuts
- 1 tablespoon Parmesan cheese
Equipment
PanWhiskGlass panSpatulaKnifeCutting boardOvenTongs
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