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Ingredientes
- 3 c. yellow cornmeal
- 2 lbs. Italian sausage
- 2 cloves garlic, minced
- 2 Spanish onions, sliced
- 1/4 c. butter
- 3 ounce. Parmesan cheese, grated
- 10 c. chicken broth
- 1/4 c. extra virgin olive oil
- 4 green pepper, in strips
- 1/4 c. parsley, minced
- Salt & pepper
Direcciones
- In a large saucepan pour cornmeal, gradually stir in broth. Stir over low heat till mix starts to bubble. Cover and simmer, stirring occasionally.
- In a large skillet, fry sausage till brown. Remove sausage and cold. Pour off all fatty drippings, leaving about 1/4 c. in skillet. Add in extra virgin olive oil and saute/fry garlic for one minute, add in peppers and onions. Stir over low heat till vegetables are tender, cut sausage in 1" pcs, add in with parsley to vegetables. Stir in butter and cheese. Season to taste with salt and pour into a lightly oiled 2 qt mold. Let stand 10 min or possibly till hard to touch. Unmold carefully onto serving plate and sprinkle with polenta and top with sausages and peppers.
- Add in a Romaine salad and slices of crusty Italian bread. (Polenta cooking pot must be soaked with boiling water immediately after emptying to prevent sticking.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 12 servings | |
| Calories 540 | |
| Calories from Fat 313 | 58% |
| Total Fat 35.04g | 44% |
| Saturated Fat 12.96g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1005mg | 42% |
| Potassium 509mg | 15% |
| Total Carbs 36.3g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.22g | 1% |
| Protein 18.92g | 30% |
