Polenta with Chicken Sausage Marinara

I had some chicken apple sausage in the refrigerator, but I’ve been trying to stay away from pasta, so I decided to whip up some polenta to go with it.

Start with the Polenta.  I really like Bob’s Red Mill corn grits, it has a nice texture.

In a large saucepan, bring 3 cups of water and 1/2 teaspoon salt to a boil.  Gradually add 1 cup of corn grits, stirring constantly. Continue cooking over medium heat until polenta thickens (about 15-20 minutes).  Turn off heat and stir in 1/2 cup fresh grated Parmesan cheese.  Pour into oiled loaf pan.  Place in refrigerator to set. Meanwhile prepare marinara.

Saute 1 small onion, 2 cloves of smashed garlic, and chicken (or other) sausage until onion is translucent and sausage is browned.

Cut 6-7 Roma tomatoes and blend in blender with a little bit of water

Add tomato sauce to pan along with salt, pepper and fresh basil.  Stir and simmer until slightly reduced.

Turn polenta out of loaf pan onto a cutting board.

Cut polenta into slices and brown in frying pan with a couple teaspoons of olive oil.

Put browned polenta onto plate or serving platter, top with marinara, and additional Parmesan.

Yumm 🙂