Roasted Polenta Recipe

Prepare the Polenta

In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water.

Gradually whisk in the 1 cup of polenta, stirring continuously to prevent lumps from forming.

Reduce the heat to low and cook for about 30 minutes, stirring occasionally, until the polenta is thick and creamy.

Once cooked, stir in 2 tablespoons of olive oil and remove from heat. Pour the polenta into a greased baking dish and spread it evenly.

Let it cool at room temperature for about 10 minutes, then transfer to the refrigerator to set for at least 1 hour.

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Place the pint of cherry tomatoes on a baking sheet.

Drizzle with olive oil, season with salt and black pepper, and toss to coat. Roast in the oven for about 15-20 minutes, or until the tomatoes are blistered and soft.

Cook the Sausage

While the tomatoes are roasting, heat a skillet over medium-high heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.

Add the minced garlic and paprika, and cook for an additional 2-3 minutes until fragrant.

Once cooked, season with salt and black pepper to taste, and stir in the chopped fresh basil.

Combine and Serve

After the polenta has set, cut it into squares or slices. Place the roasted polenta on plates and top with the sausage mixture and roasted tomatoes.

Garnish with additional basil if desired and serve warm.