3 Cheese Polenta with Italian Sausage
I make this dish quite often and since posting the original recipe in 2014 I’ve made a few improvements over the years, all for the better. Better pics, a recipe tweak and a video.
The sausage is made from scratch, why? Because it’s so easy! Easier than taking store bought sausage meat out of the casing and, I know what’s in my recipe. I don’t know what they add to those store-bought sausages. With fennel seed and sage, mine is not lacking flavor and tastes as good if not even better.
The sausage is made into a tomato-based sauce, very much like my Bolognese Sauce (< click on the text for my recipe).
A big bowl of creamy polenta is so comforting and the addition of these nutty and creamy cheeses were the perfect finish, with a hint of rosemary.
When it comes serving sizes of the polenta, if you want to make larger batches, a good rule of thumb for measurement is a ratio of 4 parts liquid to 1 part cornmeal.
Leftovers of this 3 cheese polenta with Italian sausage are even better. Both the sauce and the polenta reheat easily. If the polenta gets too thick, just add a little water, milk or stock as it reheats.