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6 cups water
2 cups polenta (stone-ground grits)
½ cup grated Parmigiano Reggiano cheese
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
1 tablespoon chopped fresh rosemary
1½ cups Pomodoro Sauce (see recipe)
Instructions
2 cups polenta (stone-ground grits)
½ cup grated Parmigiano Reggiano cheese
3 tablespoons butter
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
1 tablespoon chopped fresh rosemary
1½ cups Pomodoro Sauce (see recipe)
1. Bring water to boil and slowly add polenta, whisking constantly. Cook, stirring frequently, over medium heat until polenta is thick and creamy, 15 to 20 minutes. Add cheese and butter. Pour olive oil in the bottom of a 13 x 9-inch baking dish. Spread polenta in pan. Allow to cool completely; store overnight in refrigerator. When completely cooled, cut into 12 triangles.
2. Prepare grill.
3. Cook sausage and rosemary in a skillet. Drain.
4. Place polenta triangles on grill rack. Cook on both sides. Place polenta on individual serving dishes. Top each with 1 tablespoon Pomodoro Sauce. Scatter sausage on top. Serves 6.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian Style," May 2009.)
Nutritional Information
2. Prepare grill.
3. Cook sausage and rosemary in a skillet. Drain.
4. Place polenta triangles on grill rack. Cook on both sides. Place polenta on individual serving dishes. Top each with 1 tablespoon Pomodoro Sauce. Scatter sausage on top. Serves 6.
Recipe by Kristine Gasbarre, a food writer in DuBois, Pa. ("Grilled Dinner, Italian Style," May 2009.)
Per serving: 485 calories, 26g fat, 50mg chol., 15g prot., 40g carbs., 3g fiber, 890mg sodium.
