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.
Ingredients:
- 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
Prep:
Chop the white and pale green parts of the leeks.
Remove the sausage from its casing. Break into small bite sized pieces.
Instructions:
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.
