Ingredients:

  • 1 cup coarse cornmeal (polenta)
  • 4 cups water or low-sodium chicken broth
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 pound Italian sausage (mild or spicy)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 bell pepper, finely diced (red or green)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Vegetable oil for frying

Instructions:

  1. In a medium saucepan, bring water/broth to a boil and add salt.
  2. Gradually whisk in the cornmeal, reducing heat to low.
  3. Cook, stirring frequently, until thickened (about 15-20 minutes).
  4. Stir in butter and Parmesan until combined.
  5. Spread polenta in a baking dish and chill in the refrigerator for at least 30 minutes or until firm.
  6. In a skillet, cook the sausage over medium heat, breaking it apart as it cooks until browned.
  7. Add chopped onion, garlic, and bell pepper; sauté until softened.
  8. Season with oregano, red pepper flakes, salt, and pepper. Cook for another 2-3 minutes.
  9. Once the polenta is firm, cut it into squares or rectangles.
  10. Place a spoonful of sausage filling on half of the polenta pieces and top each with another piece to create a sandwich.
  11. Heat vegetable oil in a frying pan over medium heat.
  12. Carefully place polenta sandwiches in the hot oil.
  13. Fry until golden brown and crispy on both sides (about 3-4 minutes per side).
  14. Use a slotted spoon to transfer to paper towels to drain excess oil.