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Roasted Garlic Polenta with Sausage and Vegetables
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Recipe Information
Serves/Makes:8

Ingredients
  • For Polenta:
  • 3 cups (700 ml) plain yellow cornmeal
  • 9 cups (2125 ml) boiling water
  • 6 cloves garlic
  • 1 tbsp (15 ml) dried basil (or oregano, thyme, or rosemary or a combination) Add more if you like it spicey!
  • For Sausage and Vegetables:
  • 1/4 cup (60 ml) olive oil
  • 4 fresh Italian sausages
  • 1 large onion
  • 2 cloves (or more) garlic, minced
  • 2 cups (475 ml) diced yellow squash
  • 2 cups (475 ml) diced zuccini
  • 1 cup (225 ml) chopped shitake mushrooms
  • salt and pepper, to taste
  • 1/2 tsp (2 ml) red pepper
  • 2 tsp (10 ml) basil
  • 1/2 tsp (2 ml) oregano
  • 1 tsp (5 ml) rosemary
  • 2 cans diced tomatoes
Preparation
  • To roast garlic:
  • Place unpeeled cloves in small skillet over low heat for 30 minutes. It will turn spotty brown and paper husk will separate from the garlic.
  • To make polenta:
  • Place cornmeal in large stainless steel bowl.
  • Place bowl over large pot of steaming water (like a double boiler).
  • Whisk in the 9 cups (2125 ml) boiling water and stir until smooth.
  • Seal top of bowl tightly with foil.
  • Steam 2 hours, stirring occasionally.
  • Add mashed roasted garlic, spices, salt and pepper.
  • Stir well to combine and remove from heat.
  • Note: this keeps well for about a week, is easy to reheat, and every thing tastes good on top!)
  • Sausage/veggie topping:
  • Brown sausages in olive oil, crumbling with spatula.
  • Add onion and garlic and cook until onion is soft.
  • Add remainder of vegetables, tomatoes and all spices.
  • Cook for 10 to 15 minutes.
  • Top generous serving of polenta with the sausage mixture and serve hot.
Comments
Adjust vegetables to whatever is in season or in the garden. We have yet to find a combination we did not like! Good for leftovers, too.

This is a little different every time I make it because I have never really written up instructions for it.

Change things to suit your preferences.

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