Cashew Free Gluten Free Spicy Sausage Polenta Bites
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup chicken broth
- 1 tsp kosher salt
- 1 cup coarse-ground cornmeal (polenta)
- 2 tbsp unsalted butter
- ½ cup grated parmesan cheese
- ½ tsp black pepper
For the topping
- 1 lb spicy italian sausage, casings removed
- 1 tbsp olive oil
- ½ tsp red pepper flakes
- ¾ cup marinara sauce
- ½ cup shredded mozzarella cheese
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Combine the water, chicken broth, and kosher salt in a medium saucepan and bring to a boil over high heat. Gradually whisk in the cornmeal in a thin, steady stream, then reduce the heat to low.
- 2
Cook the polenta, stirring frequently with a wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 20–25 minutes. Remove from heat and stir in the butter, Parmesan, and black pepper until fully incorporated.
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