Directions:
- In a medium saucepan over medium heat, bring 3 cups water or broth to a boil. In a bowl, whisk corn meal with remaining 2 cups water or broth. Pour the cornmeal mixture into the saucepan, whisking constantly until it comes to a boil.
- Reduce the heat to low; cook, stirring every 10 minutes or so, until thick and creamy, about 30 to 40 minutes.
- Preheat oven to 385º F.
- Once the polenta is ready, spread it out about a finger thick, and slice it into strips. Meanwhile, cook the sausages in another pan with just a drop of water. When they’re done, skin and them and break them up, and mix them with the tomato sauce. Put the strips of polenta in an ovenproof dish and sprinkle them with the Parmigiano, the sausages, and the butter. Heat the dish through in the oven, about 20 minutes, and serve. This is especially good as part of an informal lunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1075.95 Kcal (4505 kJ) | ||
| Calories from fat | 472.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.46g | 81% | |
|---|---|---|---|
| Cholesterol | 177.93mg | 59% | |
| Sodium | 3034.01mg | 126% | |
| Potassium | 1102.7mg | 23% | |
| Total Carbs | 59.29g | 20% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 87.42g | 175% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.5mg | 36% | |
| Calcium | 151.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 124.79 Kcal (522 kJ) | ||
| Calories from fat | 54.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 81% | |
|---|---|---|---|
| Cholesterol | 20.64mg | 59% | |
| Sodium | 351.89mg | 126% | |
| Potassium | 127.89mg | 23% | |
| Total Carbs | 6.88g | 20% | |
| Sugars | 0.24g | 8% | |
| Dietary Fiber | 0.53g | 18% | |
| Protein | 10.14g | 175% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 0.8mg | 36% | |
| Calcium | 17.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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