A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Polenta Cornmeal Mush With Sausage And Fennel
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- #60047
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 cups milk
3/4 teaspoon salt
1/4 teaspoon fennel seeds, chopped
1/8 teaspoon black pepper
1 cup yellow cornmeal
1/3 cup grated Parmesan cheese
SAUSAGE MIX
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 small bulbs fennel
2 medium red onions
6 links Italian sausage
directions
Line baking pan with foil, coat with cooking spray. In saucepan, bring milk, salt, fennel seeds, chopped, and black pepper to simmering. Whisk in yellow cornmeal, cook, whisking, until polenta is thick and smooth, 3 minutes. Stir in 1/3 cup grated Parmesan Cheese. Spread in pan, cover, refrigerate 1 hour or until firm.
SAUSAGE MIX: In bowl, whisk lemon juice, olive oil, salt, and black pepper. Remove stalks, fronds from bulbs of fennel. Leaving core intact, cut fennel and onions in 1 inch wedges, add to lemon.
In saucepan of boiling water, cook links of Italian sausage, 5 minutes. Drain, cut sausages lengthwise in half.
Heat grill. Cut firm polenta into equal squares. Grill sausages, fennel and onion 10 minutes and grill polenta 4 minutes, turning each halfway through. Drizzle with any remaining dressing.
added by
ivannacook
nutrition data
Nutritional data has not been calculated yet.
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