Like this recipe? Become a member for access to thousands more!
Serves six.
ingredients
Kosher salt
2 cups yellow stone-ground cornmeal
3 cups fresh corn kernels (
cut from 4 large or 6 small ears of corn)
4 Tbs. unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano; more for shaving
12 links fresh hot Italian sausage
1 Tbs. extra-virgin olive oil
1 to 2 Tbs. roughly chopped fresh flat-leaf parsley
how to make
Bring 7 cups of water to a boil in a large (4-qt.), heavy-based saucepan over high heat. Add 1 Tbs. kosher salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 min. Turn the heat to medium low, and cook, uncovered, stirring frequently with a wooden spoon. (If the polenta becomes too thick to stir, add hot water, a little at a time, until the polenta is soft but will still hold its shape.) After about 20 min. (the polenta should be about three-quarters done), stir in the corn and continue to cook until the corn is tender and the polenta is tender and no longer gritty, 10 to 13 min. more. Stir in the butter and grated Parmigiano. Taste the polenta and add more salt if necessary.
Meanwhile, using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat the oil in a 12-inch skillet over medium heat until hot. Add the sausages and cook, turning occasionally, until they are cooked through and golden brown on all sides, 15 to 20 min. Transfer to a cutting board, cut them in half on the diagonal, and keep warm.
Spoon the polenta onto dinner plates and arrange the sausages on the polenta. Using a vegetable peeler, shave a few curls of Parmigiano on top, and sprinkle with the parsley.
serving suggestions:
Serve with sautéed red peppers and slivered garlic, finished with a few drops of balsamic vinegar.
From Fine Cooking 79, pp. 90
photo: Scott Phillips
