This is more of a hearty winter meal, but it still sounded good in summer! Make sure you salt your polenta water well – I didn’t and it was a bit “boring”… Also, make the polenta ahead of time so that it hardens a bit and you can cut it into slices. If it’s cold, warm it up either in a frying pan or in the microwave.
3 cups water or broth
1 cup polenta meal
4 Italian sausages – cut up into bit size pieces
2 minced garlic cloves
3 leeks, cleaned and white part finely chopped
Parmesan cheese, grated
Combine water (or broth), polenta and salt into a pot. Bring to a slow boil, stirring constantly. Cook until done, about 25 minutes.
While the polenta is cooking, put some hot water in a loaf pan.
When the polenta is done, remove the water from the loaf pan and pour in the polenta. Top with some grated Parmesan cheese. Let it sit in the loaf pan while you make the sausage.
In a frying pan, add some olive oil. Add the cut sausage, garlic and leeks. Cook until the sausages are cooked and the leeks are soft. Season with salt and pepper.
Turn the loaf pan with the polenta onto a plate so that the polenta slides out. Cut the polenta into slices and arrange them on a plate.
Top with the sausage mixture and finish with some grated Parmesan cheese.