Ingredients:

  • 1 cup yellow cornmeal
  • 4 cups chicken broth
  • 2 tbsp unsalted butter
  • 1/2 cup grated parmesan cheese
  • 1 tsp kosher salt
  • 1 lb ground beef sausage
  • 1 tbsp olive oil
  • 1 medium red bell pepper, diced
  • 1/2 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring the broth and salt to a rolling boil in a heavy-bottomed pot.
  2. Slowly pour in the yellow cornmeal while whisking vigorously to prevent lumps.
  3. Reduce heat to low and simmer, stirring occasionally, for 15–20 minutes until the mixture is thick and nutty.
  4. Stir in the unsalted butter and grated parmesan cheese until completely incorporated and velvety.
  5. Line a 9x9 inch baking dish with parchment paper and pour in the polenta, smoothing the top with a spatula.
  6. Allow the polenta to cool to room temperature, then refrigerate for at least 2 hours to set.
  7. Heat olive oil in a skillet over medium-high heat. Add the ground beef sausage, breaking it apart with a spoon until browned and caramelized.
  8. Add the diced onion and red bell pepper; cook for 5–7 minutes until tender.
  9. Stir in the minced garlic and red pepper flakes, cook for 1 minute until fragrant, then remove from heat and stir in fresh parsley.
  10. Lift the chilled polenta from the pan and cut into 4 or 8 equal squares.
  11. Heat a thin layer of oil in a skillet over medium heat. Fry the polenta cakes for 3–5 minutes per side until a deep mahogany crust forms.