DIRECTIONS

Polenta

1. In a saucepot, heat the milk and water over medium heat until boiling.
2. Add corn grits to the pot, reduce to low heat and cook for about 30 minutes, stirring regularly (the mixture will get thick but that is okay, just continue to stir).
3. Once done cooking, pour the polenta mixture into a plastic-lined 8×8 pan and refrigerate for at least 2 hours.
4. Remove solidified polenta from the refrigerator and cut the polenta into 12 squares.
5. Prepare sausage-mushroom mixture (below) and set aside.
6. In a medium skillet, heat olive oil over medium-high heat.
7. Place squares in pan and sear for about 2–3 minutes or until lightly browned on each side.
8. Top squares with the sausage-mushroom mixture, Parmesan cheese and parsley, and enjoy!

Sausage-Mushroom Mixture

1. In a medium skillet, brown Italian sausage until cooked through. About 5–7 minutes or until it reaches 160F.
2. Remove from pan, strain to remove excess fat, and set aside.
3. In that same pan, sauté mushrooms until tender. About 2–3 minutes.
4. Add sausage back to the pan, mix with mushrooms until well combined.
5. Remove from heat and set aside.

Tip

1. Prefer a more savory polenta? You can add salt to the polenta when cooking it or swap the water for chicken broth.
2. Go local; pairing the polenta with a local sausage is a match made in heaven. You could even utilize chicken sausage as a lean protein alternative.
3. For a more dynamic flavor profile, feel free to swap the Parmesan for Gorgonzola cheese.