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Ingredientes
- 1 1/2 c. yellow cornmeal
- 5 c. chicken broth or possibly 5 bouillon cubes and 5 c. water
- 1 pound sweet or possibly warm Italian sausage
- 1/8 c. extra virgin olive oil
- 1 clove garlic, minced
- 2 green peppers, cut in strips
- 1 Spanish onion, sliced
- 1/4 c. minced parsley
- Salt and pepper
- 1/8 c. butter
- 1 1/2 ounce. or possibly scant 1/4 c. grated Parmesan cheese
Direcciones
- Cook cornmeal in chicken broth over low heat. Stir occasionally. Keep covered. In skillet brown sausage, remove and drain off most of drippings. Add in extra virgin olive oil. Saute/fry garlic, green peppers, and onions for 10 min. Add in parsley, sausage, and heat 5 min. Season to taste.
- Remove cornmeal from heat. Stir in butter and cheese. Season with salt. Pour into greased 2 qt mold. Let stand 10 min. Unmold into serving platter. Surround polenta with sausage and vegetables. To serve, spoon polenta on plate and top with vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 123 | 33% |
| Total Fat 14.01g | 18% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 517mg | 22% |
| Potassium 473mg | 14% |
| Total Carbs 53.4g | 14% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.25g | 2% |
| Protein 8.18g | 13% |
