- 4 cups Water
- 1 cup Cornmeal
- 1 tbsp Butter
- ½ tsp Saltdivided
- 1 lb Plum tomatochopped
- 4 tbsp Olive oilextra-virgin, divided
- 2 tsp fresh Oreganochopped
- 1 clove Garlicgrated
- ½ tsp Ground pepper
- ¼ tsp Crushed red pepper
- 1½ lb Eggplantscut into ½-inch-thick slices
- 8 oz Italian sausagelinks
- ½ cup fresh Basilchopped
- ¼ cup Feta cheese
Grilled Sausage, Eggplant & Tomatoes with Polenta
Grilled Sausage, Eggplant & Tomatoes with Polenta is another recipe inspired by my travels in Europe. From Italy, the home of polenta. Polenta is boiled cornmeal which is generally served as a savory porridge or it can be cooled and solidified into a loaf that can be cut up and fried or grilled. I serve this recipe with creamy polenta.
I start by cooking the cornmeal in water to make the polenta. While this is cooking, I dress chopped tomatoes with oil, oregano, garlic, pepper, crushed red pepper and salt. Then I grill the eggplant, followed by the sausage. Once these cool, I chop and slice them and add them to the tomatoes. I serve this dish in large pasta bowls.
To make my Grilled Sausage, Eggplant & Tomatoes with Polenta, you will need the following ingredients:
So, how do you make Grilled Sausage, Eggplant & Tomatoes with Polenta?
Steps to make Grilled Sausage, Eggplant & Tomatoes with Polenta
Cook the polenta
In a medium saucepan over high heat, bring water to a boil. Gradually stir in the cornmeal. Reduce heat and simmer, stirring occasionally for about 35 minutes, until the cornmeal is tender and thickened. Once cooked, take the pan away from the heat. Mix in the butter and season with ¼ teaspoon of salt.
Heat the grill
While the polenta is cooking, preheat the grill or grill pan to medium-high.
Dress the tomatoes
Grill the eggplant
Grill the sausage
Chop the eggplant and slice the sausage
Mix sausage, eggplant and basil with the tomatoes