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Cheesy Polenta with Sausage (Durotherm)

Cheesy Polenta with Sausage (Durotherm)

By Diane Unger & J.M. Hirsch

6 Servings

30 minutes

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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.

6

Servings

Tip

Don't rush the polenta when it's simmering while covered. Turning the heat above medium will cause it to scorch.

30 minutes

Ingredients

Directions

  1. 01
    In 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.
Reviews
Bonnie P.

Will this recipe work as-is without a Durotherm? Wondering if could use an instant pot and use the keep-warm setting?

Lynn C.

Hi Bonnie -

We would recommend following either this recipe for the Dutch oven - https://www.177milkstreet.com/recipes/soft-polenta or this recipe for the Instant Pot - https://www.177milkstreet.com/recipes/soft-polenta-easy-toppings-fast-slow for cooking the polenta. We would cook the sausage, shallot, garlic and pepper flakes separately and stir it in with the cheese at the end of cooking.

Best,
The Milk Street Team