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Cheesy Polenta with Sausage (Durotherm)
The trick to making evenly textured polenta in the Durotherm is to whisk it well after it's cooked, then return it to a simmer before transferring it to its heat-retaining base. If you'd like a simpler cheesy polenta, omit the sausage, shallot, garlic and red pepper flakes.
tablespoon extra-virgin olive oil
pound bulk breakfast sausage, crumbled
01In a Durotherm over medium, heat the oil. Add the sausage and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Discard all but 1 tablespoon of fat in the pot, then add the shallot, garlic and pepper flakes. Cook, stirring often, until lightly browned and the onions have softened, about 3 minutes.
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