EnerSmart Magazine

Recipes - Entrees/Side Dishes

Rose Murray’s Grilled Farmer's Sausage with Polenta

Rose Murray’s Grilled Farmer's Sausage with Polenta Photo

Makes 6 servings

Farmer's markets usually have an assortment of rustic sausages and good chili sauce for sale. Or, if you've made your own chili sauce, even better. It complements the polenta and the sausage.

Polenta

  • 4 1/2 cups water
  • 1/4 cup butter
  • 1 tsp each salt and black pepper
  • 1 1/2 cups cornmeal
  • 2 tbsp whipping cream
  • 2 cups shredded Fontina cheese (about 1/2 lb)
  • 1 egg, beaten
  • 2 lb farmer's sausage
  • olive oil
  • chili sauce

Instructions

  1. Line the base and sides of a 9 inch pie pan with plastic wrap. In a medium saucepan, bring water, butter, salt and pepper to a full, rolling boil. Very gradually, whisk in cornmeal in a slow, steady stream, continuing to whisk until slightly thickened. Reduce heat to medium-low and cook, stirring often, for 15 to 20 minutes or until the mixture comes away from the side of the saucepan. Stir in cream, then cheese. Remove from heat and stir in egg. Pour into pan. Refrigerate, covered, for 2 hours or overnight.
  2. Place sausage in a large skillet with enough water to cover it. Bring to a boil over high heat. Reduce heat to medium-low, then simmer, covered, for 10 minutes. Drain well and cut into pieces.
  3. Preheat the natural gas grill to medium-high. Place sausage on the greased grill. Cook, turning often, for 12 to 15 minutes or until the sausage is browned on the outside and cooked through.
  4. Using the plastic wrap to lift polenta, remove it from the pan. Peel off plastic wrap. With a serrated knife, carefully cut polenta into 2 inch wedges. Brush slices with olive oil, then place them on the greased grill. Cook for 5-7 minutes, turning carefully once, until the slices are golden brown on both sides. Arrange polenta slices on a warm platter, add sausage alongside and serve with chili sauce.
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