Bring the water to a boil with the salt and slowly stir in the cornmeal, using a wire whisk to mix while pouring it in. Simmer for 7-10 minutes, stirring every now and then.
If you want to do this ahead, pour it into a 9x9 pan and refrigerate till dinner. Otherwise, keep it warm until the sauce is ready.
Heat the oil in a saucepan and add the onion, cooking a few minutes till soft. Add the sausage and cook a few more minutes. Add the mushrooms and cook another couple of minutes.
Pour in the marinara sauce, stir, cover, and simmer for 30 minutes, adding more water if the sauce gets too thick. When the sauce is almost ready, heat the oven to 350 and put the cornmeal in until warm and the cheese is melted. Cut the polenta into squares and spoon the sausage and sauce over the top.
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|Serving Size: 1 (397g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 347 (61%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 16g|
|Cholesterol 29.8mg||9 %|
|Sodium 207.4mg||7 %|
|Potassium 308.1mg||8 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 41.5g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 570
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