I have had a container of organic yellow cornmeal sitting around for a while just begging to be cooked before it went bad. And PS: it was dirt cheap at the Dekalb Farmer’s Market. I saw a few recipes on the internet using polenta with chicken sausage, and it gave me the idea to make polenta from that cornmeal.
Herb Polenta with Chicken Sausage Recipe:
Makes 6 to 8 servings; Cut in half if you like, but the recipe reheats very well.
- 4 Cups Water
- 3 Cups Reduced sodium chicken or vegetable stock
- 1 Cup Milk (I used fat free to keep it light)
- 1.5 Cups Fresh corn (if you have it) or 1 can corn (no salt added)
- 1/4 Cup Fresh basil, chopped
- 2 tsp. ground rosemary (If you don’t have, just use more fresh or dried rosemary)
- 2 Tbsp. Fresh rosemary, chopped
- 2 tsp. Garlic powder
- 2 Cups Yellow cornmeal
- 6-8 Links Chicken sausage (The leanest you can find; I found some at 100 calories per link and 4 grams of fat at Costco)
- In a large saucepan (must be slightly larger than an 10 cup saucepan), bring the liquid ingredients to a boil.
- Slowly stir in the cornmeal while whisking to avoid lumps. Reduce heat to a simmer.
- Cook uncovered for about 10 to 15 minutes. Add the corn and all the dried spices during cooking.
- While the polenta cooks, heat up a grill pan to medium-high and place the sausages on the grill pan. Cook about 10 minutes until golden brown. I used pre-cooked sausages.
- Add any fresh herbs just before the polenta is done. You will know it is done when there is no extra liquid, and you can pleasantly eat a bite with no hard grittiness. *You may have to add extra liquid as it cooks.
Eat the meal with a side of veggies, and you are all set! I went back for seconds of the polenta as well 🙂