Polenta with Sausages and Cheese

Polenta with Sausages (or wild greens) and Cheeses


Make polenta using one of the methods described and pour into an oven-proof dish. 

Saute sausages in a pan until cooked through (or alternately do as I did and remove casings from sausage, then simmer in some water until cooked).

Slice and arrange sausages over polenta, poking some down into it. Cover with grated fontina and parmesan cheese. Bake at 425 degrees for 1/2 hour or until melted and slightly golden on top.


For the wild greens, boil them in some water, drain. Then add a bit of olive oil to a pan, some minced garlic and let it soften. Put the drained greens back in, adding a bit of salt and red pepper flakes. Spread the mixture on the polenta, adding grated fontina and parmesan. Bake for 425 degrees for 1/2 hour or until melted and slightly golden on top.



Basic Polenta - - Michele Scicolone, "The Italian Slow Cooker" 

Serves 6

1 cup coarsely ground cornmeal, preferably stone-ground

1½ teaspoons salt

5 cups water (or half water and half broth)

Additional water, milk, broth or cream, optional

In a large slow cooker, stir together the cornmeal, salt and water. Cover and cook on high for 2 hours. Stir the polenta. If it seems too thick, add a little extra liquid. Cook for 30-60 minutes more, until thick and creamy. Serve hot.