Polenta, or coarsely ground corneal, is Northern Italian staple. We have added savory Italian sausage with leeks to make it a meal. Serves 4 – 6 as an entree.
- 2 cups Mulini Moretti coarse yellow cornmeal
- 2 certified organically grown leeks
- 2 lbs. Italian sausage
- LHF California extra-virgin olive oil for garnish
- ½ cup grated Parmigiano – Reggiano cheese
- Kosher salt and freshly ground pepper
Chop the white and pale green parts of the leeks.
Remove the sausage from its casing. Break into small bite sized pieces.
Prepare the cornmeal according to the package directions.
While the cornmeal is cooking, sauté the sausage over medium-high heat in a large skillet. When cooked through, transfer the sausage using tongs or a slotted spoon to the cooking polenta.
In the same pan, using the rendered fat from the sausage, reduce the heat to medium-low and sauté the leeks until softened, around 8 – 10 minutes. Salt and pepper to taste. Add the leeks to the cooking polenta.
When the polenta is fully cooked, transfer into individual serving bowls. Top with grated cheese and a drizzle of olive oil. Serve right away.