Sausage and Tomato Polenta

Sausage and Tomato Polenta

INGREDIENTS:

2 hot Italian sausages
1 small onion, chopped
1 Tablespoon olive oil
4 plum tomatoes
1-1/2 cups milk
1/2 teaspoon flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup yellow cornmeal
1/4 cup grated Parmesan cheese

TO PREPARE:

Remove sausage casings and crumble sausage.
Saute the onion in the olive oil in a heavy saucepan until
tender. Add the sausage.
Cook for 10 minutes or until the sausage is brown, stirring
constantly. Add the plum tomatoes.
Cook for 2 minutes, stirring frequently. Stir in the milk,
flour, sugar and salt.
Cook until heated through; reduce heat to simmer.
Add the cornmeal in a fine stream, whisking constantly
until mixed.
Simmer for 10 minutes or until the mixture has thickened
and the edge pulls from the side of the saucepan,
stirring constantly with a wooden spoon. Stir in the
cheese. Remove from heat immediately.
Spoon into individual bowls.
The polenta will become firm after cooling. Leftovers may
be sliced and reheated in a greased skillet.

NOTE: Polenta may be served as a side dish with a meat
entrée or with a salad as a light meal.