Saturday, December 29, 2012

Polenta-Sausage Triangles

Last Christmas my aunt gave my mother and I a subscription to Cooking Light. In this last November's issue there was a recipe for Polenta and Sausage triangles. It sounded so delicious we had to try it for the family holiday party (which was a brunch).

We didn't have the best at cutting them into triangles - whether it was because we added too much sausage so the polenta didn't firm up enough, or if it was because my mother tried to fry them rather than just toast the triangles... either way we ended up just crumbling it all up in a bowl but it was still gobbled up real quick.

Polenta Sausage Triangles

8 ounces pork sausage
3/4 C finely chopped yellow onions
3/4 C finely chopped celery
3 garlic cloves, minced
1 1/2 C water
1 1/4 C milk
1 C instant polenta
1/2 tsp salt
2 TB olive oil, divided

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onions, celery and garlic; saute 8 minutes or until vegetables are tender. 

2. Add 1 1/2 C water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring constantly. Spoon polenta into a 11x7 inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours. 

3. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles. 

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