Spiedino Di Polenta E Salsiccia Recipe

Cook the Polenta

In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in 1 cup of cornmeal to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 15-20 minutes.

Incorporate Butter and Cheese

Once the polenta is cooked, remove from heat. Stir in 2 tablespoons of butter and 0.5 cups of grated Parmesan cheese until fully melted and incorporated. Spread the polenta into a greased baking dish and allow it to cool completely, about 30 minutes.

Cut into Squares

Once set, cut the polenta into squares or rectangles, about 1 inch in size.

Cook the Sausage

Remove the casing from the Italian sausage and shape it into small meatballs, about 1 inch in diameter. In a skillet over medium heat, cook the sausage meatballs until browned and cooked through, about 8-10 minutes.

Assemble Skewers

On each skewer, alternate threading a piece of cooked sausage and a square of polenta. Repeat until all ingredients are used.

Grill the Skewers

Preheat a grill or grill pan over medium-high heat. Brush the skewers with 2 tablespoons of olive oil. Grill for about 4-5 minutes on each side until the polenta is golden and the sausage is heated through.

Garnish and Serve

Remove the skewers from the grill. Drizzle with balsamic glaze and sprinkle with fresh basil leaves before serving.