Spicy Italian Sausage with Chili-Rubbed Onions on Creamy Polenta
Italy meets New Orleans when sausage and onions cooked with Creole spices are served on a bed of creamy polenta, which is ideal for soaking up the tangy tomato sauce.
Credit: Rori Trovato
Servings: 4
Ingredients:
* 2 tablespoons Creole seasoning
* 2 medium onions, sliced into 1/4-inch slices
* 2 tablespoons olive oil
* 8 spicy Italian sausages (pork or turkey)
* 3/4 cup water
* 1 (14- to 16-ounce) can tomato puree
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon kosher salt
Polenta
* 3 cups water
* 1 teaspoon kosher salt
* 3/4 cup yellow cornmeal
* 1/2 cup cream cheese
* 1/3 cup Parmesan cheese, plus additional for garnish
* 1 tablespoon unsalted butter
Directions:
In a medium bowl, toss the Creole seasoning with the onions and set aside for 30 minutes or up to 3 hours.
In a large skillet, heat the olive oil over medium-high heat. Add the sausages and brown on all sides, turning as needed. Add the prepared onions and continue to cook until the onions are beginning to turn golden brown, about 12 minutes. Add the water and tomato puree to the pan and bring to a boil. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes more. Add the parsley and salt and taste. Adjust the seasoning with additional salt if desired.
Meanwhile, in a medium saucepan, bring the water to a boil. Add the salt and slowly whisk in the cornmeal. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until thick, about 15 minutes. Stir in the cream cheese, Parmesan cheese and butter. Taste and adjust the seasoning with additional salt if desired. Serve the polenta on a platter with the sausages on top. Sprinkle with additional Parmesan cheese if desired.
