by Diana Rattray
Polenta and spicy Cajun-style andouille sausage team up in this easy dish.
Polenta and grits are both made from stone-ground cornmeal, but they differ slightly in texture because of the different types of corn they’re made from. Southern grits are made with dent corn, and Italian polenta is made from flint corn. Either grits or polenta can be used in this recipe. The cooking time depends on the coarseness of the grind. I used coarse polenta in the pictured dish, but instant polenta will work just as well, and it takes less time to cook.
While spicy andouille sausage is delicious when broiled and served with the polenta, another kind of sausage may be used. Kielbasa or cooked Italian sausage are acceptable, or pork tenderloin medallions or a chicken dish, such as chicken marsala or sauteed chicken with mushrooms, are fine.
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.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Smoked Sausage
- Cuisine: Cajun/Creole
Ingredients
- 1 cup coarse polenta*
- 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 smoked andouille 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.
