Directions: |
Directions:Preheat oven to 350 degrees.
1. In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt until the onions begin to turn translucent, approximately 4 to 5 minutes then reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
2. Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking keeping the heat between medium and medium high. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
3. While the polenta is the oven, grill your sausage.
4. Serve the polenta by putting it on a plate, a cutting board, or preferably right on the table. When you pour it on the table, the way to eat it is to carve the map of Italy while eating. Put the sausage directly on top.
5. As a second alternative, you can take a nice tomato sauce that you have made and put sauce over the polenta and then top with your sausage.
6. Finally, a third alternative is to pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely. Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill. This is a nice crispy polenta that goes well with the sausage |
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