I make this dish quite often and since posting the original recipe in 2014 I’ve made a few improvements over the years, all for the better. Better pics, a recipe tweak and a video.
Homemade Sausage
The sausage is made from scratch, why? Because it’s so easy! Easier than taking store bought sausage meat out of the casing and, I know what’s in my recipe, I don’t know what they add to those store-bought sausages. With fennel seed and sage, mine is not lacking flavor and tastes as good if not even better. You can use ground turkey, chicken or pork, the choice is yours. The sausage is made into a tomato-based sauce, very much like my Bolognese Sauce (< click on the text for my recipe).
Cheesy Polenta
A big bowl of creamy polenta is so comforting and the addition of these nutty and creamy cheeses were the perfect finish, with a hint of rosemary. When it comes serving sizes, if you want to make larger batches, a good rule of thumb for measurement is a ratio of 4 parts liquid to 1 part cornmeal. Leftovers are even better. Both the sauce and the polenta reheat easily. If the polenta gets too thick, just add a little water, milk or stock as it reheats.
