Cheesy Polenta and Spicy Cajun Sausage
This creamy cheddar polenta and broiled spicy Cajun sausage makes a delicious meal with a simple salad or steamed spinach or broccoli.
This creamy cheddar polenta paired with spicy Cajun andouille sausage makes a hearty, comforting meal that’s perfect for cool evenings. The creamy texture of the polenta balances beautifully with the smoky heat of the sausage, and a side of greens or salad rounds it out nicely.
Polenta and grits are close cousins — both made from ground cornmeal, though from different varieties. Polenta is made from flint corn and has a slightly firmer bite, while Southern grits are made from softer dent corn for a creamier texture. Either one works in this dish, so use what you have and adjust the cooking time to match the grind.
Broiled andouille gives this dish its Cajun kick, but it’s easy to adapt. Kielbasa, Italian sausage, or even pork tenderloin medallions are delicious alternatives, so feel free to make it your own.
What You’ll Like About This Dish
Comforting and hearty. Creamy, cheesy polenta topped with spicy sausage makes a satisfying meal any night of the week.
Flexible ingredients. Works with grits or polenta, coarse or instant, depending on what’s in your pantry.
Customizable proteins. Try different sausages, pork tenderloin, or even sautéed chicken for a change of pace.
Ingredient Notes
- Polenta or grits: Coarse polenta offers a creamy but textured base. Instant polenta or stone-ground grits also work.
- Water: Start with 3½ cups and add more as needed to get the right consistency.
- Butter: Adds richness and smooths out the polenta.
- Cheddar cheese: Use sharp or extra-sharp cheddar for the best flavor.
- Smoked andouille sausage: Spicy Cajun-style sausage adds heat and smokiness. Kielbasa or Italian sausage are good substitutes.
- Salt and pepper: Season to taste at the end—especially after adding cheese.
Steps to Make Cheesy Polenta and Spicy Cajun Sausage
- Whisk the polenta with some water in a saucepan to start, then add more water and salt and bring to a boil.
- Reduce heat and simmer, whisking and adding more water as needed until creamy.
- Stir in butter and cheddar cheese, then season to taste.
- Broil the sausages on a rack-lined pan until browned, turning halfway through.
- Slice the sausages and serve over the cheesy polenta with your favorite green vegetable.
Tips for Polenta and Sausage
- Use instant polenta for a faster version—cooks in just 5 to 10 minutes.
- Line your pan and oil the rack well to prevent sausage from sticking.
- Whisk frequently to avoid lumps in the polenta.
- Keep the polenta slightly loose—it will thicken as it sits.
Recipe Variations
- Use grits instead. Substitute coarse or stone-ground grits for a Southern twist.
- Make it with instant polenta. Speeds up the cook time and works just as well.
- Kielbasa or Italian sausage. Try a mild sausage if you prefer less heat.
- Chicken or pork. Use cooked medallions of pork tenderloin or pan-seared chicken.
- Add vegetables. Stir in sautéed mushrooms or spinach for a veggie boost.
- Spicy twist. Sprinkle with red pepper flakes or serve with hot sauce.
Serving Suggestions
- Serve with steamed broccoli, spinach, or sautéed greens.
- Pair with a crisp green salad and vinaigrette.
- Add a drizzle of hot sauce or Creole mustard.
- Include crusty bread or garlic toast for a heartier plate.
- Top with extra cheese or sliced green onions for garnish.
How to Store
Refrigerate: Store leftover polenta and sausage in separate airtight containers. Use within 3 to 4 days.
Reheat: Warm the polenta in a saucepan with a splash of water or milk to loosen it. Microwave or gently reheat the sausage slices in a skillet or oven.
Freeze: The sausage can be frozen for up to 2 months. Polenta may be frozen in portions, though texture may change slightly. Thaw and reheat with added liquid.
Cheesy Polenta and Spicy Cajun Sausage
Ingredients
- 1 cup polenta, coarse*
- 3 1/2 to 4 1/2 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 to 1 cup shredded cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces andouille sausage, or smoked sausage
Instructions
- Put the polenta in a large saucepan with 1 cup of water. Whisk until smooth. Add 1 more cup of water and the 1 teaspoon of salt and bring to a boil, whisking constantly, over medium heat.
- Turn the heat to medium-low and continue cooking and whisking frequently, adding water in small amounts, for about 30 minutes. The consistency should be thick yet somewhat loose.
- Remove from the heat and stir in 2 tablespoons of butter and 1/2 cup of shredded Cheddar cheese. Add more cheese, if desired. Stir until smooth.
- Add salt and freshly ground black pepper, as desired.
- Meanwhile, prepare the sausage
- Line a baking pan with foil; place a rack in the pan. Brush the rack with some vegetable oil.
- Heat the broiler to high, or 500 F.
- Arrange the sausages on the rack and broil 6 inches from the heat source for about 12 minutes. Turn the sausages over halfway through the cooking time.
- When the polenta is ready, spoon some into a wide bowl or plate. Slice the sausages and arrange the slices over the polenta. Repeat with the remaining polenta and sausages.
- Serve with simply dressed arugula or steamed spinach or broccoli.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
