3.5
(2)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and garlic; sauté 8 minutes or until vegetables are tender.
Step 2
Add 1 1/2 cups water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring constantly. Spoon polenta into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours.
Step 3
Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta triangles.
Your folders
americastestkitchen.com
4.5
(13)
Your folders
allrecipes.com
4.0
(1)
35 minutes
Your folders
taste.com.au
4.6
(5)
40 minutes
Your folders
food.com
5.0
(17)
45 minutes
Your folders
giangiskitchen.com
5.0
(3)
90 minutes
Your folders
foodnetwork.com
4.0
(1)
10 minutes
Your folders
foodnetwork.com
Your folders
allrecipes.com
4.6
(215)
35 minutes
Your folders
lazycatkitchen.com
20 minutes
Your folders
delallo.com
Your folders
lazycatkitchen.com
5.0
(1)
60 minutes
Your folders
seriouseats.com
Your folders
elanaspantry.com
9 minutes
Your folders
myjewishlearning.com
30 minutes
Your folders
mygreekdish.com
4.7
(702)
25 minutes
Your folders
americastestkitchen.com
4.1
(12)
Your folders
italianfoodforever.com
40 minutes
Your folders
cooking.nytimes.com
5.0
(592)
Your folders
myrecipes.com