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  Italian sausage 1 Pound, casing removed and sausage crumbled
  Mushrooms 1 Pound, sliced lengthwise
  Olive oil 2 Tablespoon
  Canned tomatoes 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 3 Cup (48 tbs)
  Salt 1 1⁄2 Teaspoon
  Yellow cornmeal 1 Cup (16 tbs)
  Cold water 1 Cup (16 tbs)

Cook sausage and mushrooms in hot oil in a large heavy skillet until lightly browned.
Stir in tomatoes, 1 teaspoon salt, and the pepper.
Simmer 20 to 30 minutes.
Meanwhile, bring water and remaining salt to boiling in a saucepan.
Gradually add a mixture of the cornmeal and cold water stirring constantly; continue boiling until mixture thickens.
Cover, lower heat, and cook slowly 10 minutes or longer.
Transfer cornmeal to a warm platter and top with the sauce.
Sprinkle with shredded Parmesan.

Recipe Summary

Side Dish

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Average: 4.3 (25 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2643 Calories from Fat 1540

% Daily Value*

Total Fat 170 g261.5%

Saturated Fat 52.3 g261.7%

Trans Fat 0 g

Cholesterol 358.1 mg119.4%

Sodium 8643.3 mg360.1%

Total Carbohydrates 189 g63%

Dietary Fiber 27.2 g108.8%

Sugars 13.5 g

Protein 107 g213.3%

Vitamin A 124.5% Vitamin C 113.1%

Calcium 24% Iron 122.1%

*Based on a 2000 Calorie diet


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