creamy polenta with sausage

i spotted this little number in today's minimalist column. from time to time, i find myself stuck in a pasta rut, where all of my dinner ideas revolve around a noodle mixed with different ingredients. i want to switch things up, but lack a substantial fall back plan. here's a new go to: polenta.  It's quick, it's simple, it's forgiving and has a flavor that compliments almost any sauce, sautéed veggie or meat item.

CREAMY POLENTA WITH SAUSAGE
Courtesy of Mark Bittman

2 tablespoons olive oil
4 good-quality sweet Italian sausages

1 cup medium-to-coarse cornmeal

Salt

1/2 to 1 cup freshly grated Parmesan cheese, or to taste

2 tablespoons butter

Freshly ground black pepper.

Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.

Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream’s.

Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Yield: 4 servings.