Sausage on a Bed of Very Creamy Polenta
4-8 mild French or Italian Sausages
3 cups whole milk
1 tsp salt
a pinch of fresh nutmeg
1/2 cup polenta
1 cup heavy cream
For polenta, bring milk, salt and nutmeg to a boil in a large saucepan. Watch it carefully as it may boil over quickly. Turn heat down to low and add polenta in a steady stream, stirring constantly with a whisk. Cook until it is thickened and leaves the side of the pan when stirred, about 20 minutes. Stir in the heavy cream. Serve as a bed for meat or sausage.
Place sausages in a medium saucepan and cover with water. Bring to a boil, then reduce heat to a simmer for 15 minutes. Remove sausages and let cool slightly. While cooling, heat a medium skillet to medium heat. Cut sausages into several slices on the diagonal. Fry in skillet until browned, 3-5 minutes per side.
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