Creamy Polenta, Black Pepper Sausage & Herbs Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan, combine 4 cups water and 1 cup whole milk. Add 1 tsp salt and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer over medium heat — do not boil vigorously.

Whisk in polenta

Slowly pour 1 cup coarse cornmeal (polenta) into the simmering liquid in a steady stream while whisking or stirring continuously to prevent lumps.

Cook until thick and creamy

Reduce heat to low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the polenta is thick, pulls away from the sides slightly, and the cornmeal tastes cooked through, 25–30 minutes. If it becomes too thick, add up to 1/4 cup warm water or milk to loosen.

Finish polenta

Remove from heat and stir in 3 tbs unsalted butter and 1 cup finely grated Parmesan until melted and incorporated. Taste and adjust salt (add up to 1/2 tsp more if needed) and add remaining freshly ground black pepper to taste (about 1/2 tsp more). Keep covered and warm while you prepare the sausage.

Prepare sausage

If using whole sausages, remove casings and break meat into large pieces. Pat dry lightly with paper towel. This helps with browning.

Brown sausage

Heat 1 tbs olive oil in a large skillet over medium–medium-high heat. Add the sausage meat in an even layer. Cook, without moving too often, until well browned on one side, 4–5 minutes. Break up the sausage with a spoon and continue to brown until evenly cooked and caramelized, another 3–4 minutes.

Add aromatics

Reduce heat to medium. Push the sausage to the side of the pan, add 1 finely diced shallot and cook 2–3 minutes until softened. Stir together with the sausage, then add 2 minced garlic cloves, 1 tsp chopped fresh thyme and 1/4 tsp red pepper flakes (if using). Cook 30–60 seconds until fragrant. Season the mixture with a pinch (about 1/4 tsp) of salt and a generous grind of black pepper.

Deglaze (optional)

If the pan is very brown and dry, deglaze with 1–2 tbs water or white wine, scraping up browned bits into the sausage. Let the liquid reduce quickly so the sausage is saucy but not watery, about 1 minute.

Stir herbs into sausage: Remove skillet from heat and stir in 2 tbs chopped parsley, 1 tbs sliced chives and 1 tsp lemon zest. Taste and adjust seasoning with salt and pepper as needed.

Plate and finish: Spoon creamy polenta into shallow bowls (divide into 4 servings). Top each portion with an even amount of the sausage-herb mixture. Drizzle each serving with 1/4 tsp extra-virgin olive oil (divide the 1 tsp), and finish with an additional small sprinkle of chopped parsley or chives and an extra crack of black pepper.