Print
Total:
2 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons olive oil, divided
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup quick-cooking polenta 
  • 3 tablespoons grated Parmesan
  • 1 pound spicy Italian sausage
  • 2 cups canola oil
  • Fresh parsley leaves, for garnish
Red Pepper Relish:
  • 2 small red peppers, small dice
  • 1 medium onion, small dice
  • 3/4 cup white vinegar
  • 2 teaspoon mustard seeds
  • 1/4 cup sugar, plus 2 tablespoons
  • 1/2 teaspoon salt
  • 1/4 cup water

Directions

Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside.

In a medium sauce pot bring chicken broth to a boil over medium heat. Add the salt, pepper and polenta and whisk until thick about 4 minutes. Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer. Cover with plastic wrap and refrigerate to set up, about 1 hour. This can also be done the night before.

In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container.

Preheat the oven to 225 degrees F.

Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 10 minutes. Transfer to a baking dish and put in the preheated oven to keep warm.

While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares. Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side. Transfer to a plate lined with paper towels. Arrange the polenta on a serving platter.

Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares. Top with a bit of red pepper relish and garnish with a fresh parsley leaf.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Polenta

Recipe courtesy of Giada De Laurentiis

Creamy Quick Polenta

Recipe courtesy of Gabriele Corcos|Debi Mazar

Tuscan Beef Stew with Polenta

Recipe courtesy of Debi Mazar and Gabriele Corcos

Polenta

Recipe courtesy of Laura Vitale

Gnocchi di Polenta-Polenta Pie

Recipe courtesy of Emeril Lagasse

Polenta Poundcake

Recipe courtesy of Michael Chiarello

Table of Polenta

Recipe courtesy of Michael Chiarello

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here