Sausage-Topped Polenta Wedges

First off, let me apologize for the long absence. Since we are now a married couple, we are starting the next journey of our lives: Searching for a home. So that's what we started this past week, and that's why we might be posting sporadically until we find one.

Now, then.

We make sure we buy every volume of Light & Tasty's annual recipes. And we had quite a list of recipes to try from the 2008 book. So when we were searching for recipes recently, I checked the book and found one that fit the bill: Sausage-Topped Polenta Wedges.

First, we start with the polenta. In a large saucepan, bring water and salt to a boil, then reduce heat to a gentle boil. Slowly whisk in the cornmeal and stir with a wooden utensil for about 15 to 20 minutes.


While that is going, you can start on the other part of the meal: the topping. Saute sausage (we used ground, but the recipe calls for links removed from the casing) and onions.


By this time, the polenta should be done. So remove from the heat and stir in some butter, Parmesan and pepper.

Then transfer to a 9-inch baking dish coated with cooking spray and let set.


Stir in crushed tomatoes and green beans and bring to a boil. Then reduce heat and let it simmer uncovered for about 9 to 12 minutes.


With the polenta set, remove from the dish and cut into six wedges. Place the wedges on a cooking spray-coated baking sheet and place in broiler for 4 to 6 minutes.

Remove and top with 1 cup of sausage and vegetable mixture. Top with a sprinkling of Parmesan and pepper.


This is a hardy meal. The polenta was quite good; it was the first time we made it at home. We had to add some salt at the end because it was a bit underseasoned, but otherwise I thought it was fine. Melissa thought it could have used a couple of more seasonings, like garlic.