Thursday, 15 March 2012 05:15

Polenta with Italian Sausage & Leeks

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.

 

Last modified on Thursday, 15 March 2012 05:39