Polenta

Polenta is Italian style corn grits.  I'm not sure I've ever eaten what might be referred to as American style grits, but I'm not sure I need to, given my love of polenta.  You can buy dry polenta mix and prepare it similarly to standard grits, or you can get it in a 'roll' that resembles a salami.  (In shape only, not color)  Most prepared polenta should be gluten free, as the ingredients are corn meal and water, but I would recommend checking the label just in case.  You can serve pre-prepared polenta in many ways: sliced and fried and served with maple syrup, topped with a variety of things, and especially as a substitute for pasta in many Italian dishes.  In short, polenta is extremely versatile.  My favorite way so far to serve it is an Italian influenced dish of my own creation.  I whipped up one day, full of anticipation, and to my delight, it was even better than I had hoped.  I've only served it to a few people, but they were all amazed, and claimed it was restaurant quality.  Cook it for someone you want to wow!

Polenta with Sausage, Marinara and Basil

1 Roll of Polenta
1 Jar of your favorite marinara
4 Chicken sausages
4 Tbsp sliced fresh basil
4 Tbsp mazcarpone cheese
1 Tbsp olive oil

Slice the polenta into eight rounds., Heat a large pan on the stove over low-medium heat and add the olive oil.  Coat the pan thoroughly with the oil, then add the sliced polenta.  Cook for about six minutes on each side, or until lightly browned.  Careful, the oil might spatter a little.  After starting the polenta on the stove, slice the the sausages into 1/2 inch rounds and add to another pan.  Cook these on the stove top for about five minutes on each side, or until nicely browned.  Meanwhile, go ahead and slice up your fresh basil.  Once the sausages are browned, add the marinara to the pan and cook until heated through.  When the polenta and sausage/sauce are done, you are ready to plate.  Arrange two slices of polenta on each plate and top with equal portions of the sausage/sauce.  Then top with the sliced basil and a dollop of mazcarpone cheese.  Then serve and savor!

Serves 4