Italian Recipes - Sausage with Polenta

Ingredients       

• 1 14-ounce can chicken broth

• 1 cup yellow cornmeal

• 2 1/2 cups milk

• 1/4 teaspoon freshly ground black pepper

• 1/3 cup finely shredded Parmesan cheese

• 4 sweet or hot Italian sausage links (about 1 pound)

• 1/2 cup water

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Method:

1. For the polenta, in a large saucepan whisk together chicken broth and cornmeal. Whisk in milk and pepper. Cook and stir over medium heat until mixture boils and thickens.

2. Reduce heat to low. Cook, stirring frequently, about 10 minutes or until very thick. Stir in Parmesan cheese.

3. Meanwhile, in a large skillet cook sausage links over medium-high heat until browned, turning to brown evenly. Carefully add the water to the skillet.

4. Reduce heat to medium-low. Cover and cook for 5 minutes. Uncover; cook about 5 minutes more or until liquid evaporates and sausages are done (160°F),* turning to brown sausages evenly.

5. Slice each sausage into thirds. Serve sausage with polenta.

NOTE: The internal color of a sausage is not a reliable doneness indicator. A sausage cooked to 160°F is safe, regardless of color. To measure the doneness of a sausage, insert an instant-read thermometer from an end into the center of sausage.