Recipe of the Week

Polenta, a dish made from coarsely ground boiled cornmeal, has long been a staple in Italian menus. Polenta can be served as a savory dish paired with herbs and cheese, and lends itself equally well to sweets like pears and blackberries. This recipe makes a wonderful hearty breakfast, perfect for those who love both sweet and savory dishes. Also delicious with crumbled bacon.

Look for organic polenta—remember, it’s reported that 85% of non-organic corn grown in the U.S. is now genetically modified.

Sweet & Savory Sausage Polenta

Sweet & Savory
Sausage PolentaIris flourish

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 4 servings



T olive oil



hot Italian sausages, casings removed



cups water



t salt



cup polenta

maple syrup, for drizzling

  1. Heat a large sauté pan over medium-high heat. Add olive oil and sausages. Using a wooden spoon, break sausages into pieces and cook for 5 minutes, or until cooked thoroughly. Set aside.
  2. In a medium pan, bring water and salt to a boil. Reduce heat to medium-high and slowly stir in polenta. Whisk constantly for 5 minutes. Reduce heat to simmer and cook for 15 minutes, stirring often. If polenta has thickened too much, add ¼ cup water and stir to thin.
  3. Ladle polenta into a serving bowl or individual bowls and top with sausage, then drizzle with maple syrup.

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