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Colette & Cassi's Country Kitchen!

Sausage and Tomato Polenta

from Great Lake Effects...
Buffalo Beyond Winter and Wings



INGREDIENTS:

2 hot Italian sausages
1 small onion, chopped
1 Tablespoon olive oil
4 plum tomatoes
1-1/2 cups milk
1/2 teaspoon flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup grated Parmesan cheese

TO PREPARE:

Remove sausage casings and crumble sausage.
Saute the onion in the olive oil in a heavy saucepan until
  tender.  Add the sausage.
Cook for 10 minutes or until the sausage is brown, stirring
  constantly.  Add the plum tomatoes.
Cook for 2 minutes, stirring frequently.  Stir in the milk,
  flour, sugar and salt.
Cook until heated through; reduce heat to simmer.
Add the cornmeal in a fine stream, whisking constantly
  until mixed.
Simmer for 10 minutes or until the mixture has thickened
  and the edge pulls from the side of the saucepan,
  stirring constantly with a wooden spoon.  Stir in the
  cheese.  Remove from heat immediately.
Spoon into individual bowls.
The polenta will become firm after cooling.  Leftovers may
  be sliced and reheated in a greased skillet.

NOTE:  Polenta may be served as a side dish with a meat
       entrée or with a salad as a light meal.

SERVINGS:  4