Polenta with Grilled Veggies and Sausage

Polenta with Grilled Veggies and Sausage

Don't let anyone fool you and tell you that polenta is hard to make. It's so easy that I don't know why people pay premium prices for a small batch of it at the grocery store. The trick is to stir constantly as you add the wet cornmeal to the boiling liquid.


Ingredients:
1 cup cornmeal
1 can chicken broth
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow onion, sliced
1 cup of crimini mushrooms, sliced
1 lb bulk Italian sausage or pork sausage
2 Tbsp Worcestershire sauce
Salt and pepper

Preparation:
Set the table.
Cook the sausage in a heavy skillet until well done.
Drain the grease and set the meat aside.
Put the vegetables in the same skillet, and cook until tender.
Add the sausage to the pan. Stir in Worcestershire sauce.
Season to taste with salt and pepper.
Turn heat to low. Cover to keep warm until the polenta is done.
To make the polenta:
Mix the chicken broth with enough water to make 4 cups of liquid.
Bring 3 cups of the chicken broth/water mixture to a boil.
Stir one cup of the chicken broth/water mixture into the cornmeal.
When the water is boiling, slowly add the wet cornmeal, stirring constantly. (This is the key.)
Cook 5 minutes until the polenta begins to thicken.
Spoon the polenta into individual serving bowls and top with the vegetables.
This is best enjoyed immediately. Once the polenta begins to cool, it thickens even more.
If you have any leftover cioppino, it will go well with this dinner.