Spicy Italian Sausage With Chili-rubbed Onions On Creamy Polenta

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons creole seasoning
• 2 medium onions, sliced into 1/4-inch slices
• 2 tablespoons olive oil
• 8 hot italian sausages (lamb or turkey)
• 3/4 cup water
• 1 (14 -16 ounce) can tomato puree
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 3 cups water
• 1 teaspoon kosher salt
• 3/4 cup yellow cornmeal
• 1/2 cup cream cheese
• 1/3 cup parmesan cheese, plus additional
• parmesan cheese, for garnish
• 1 tablespoon unsalted butter (can use, but omit the 1 tbsp. salt )

Recipe

• 1 in a medium bowl, toss the creole seasoning with the onions and set aside for 30 minutes or up to 3 hours.
• 2 in a large skillet, heat the olive oil over medium-high heat. add the sausages and brown on all sides, turning as needed.
• 3 add the prepared onions and continue to cook until the onions are beginning to turn golden brown, about 12 minutes.
• 4 add the water and tomato puree to the pan and bring to a boil. reduce the heat to medium-low and continue to cook for 15 to 20 minutes more. add the parsley and salt to taste.
• 5 meanwhile, in a medium saucepan,, bring the water to a boil. add the salt and slowly whisk in the cornmeal. reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until thick, about 15 minutes.
• 6 stir in the cream cheese,parmesan cheese and butter. taste and adjust the seasonings with additional salt, if desired.
• 7 serve the polenta on a platter with the sausages on top.
• 8 sprinkle with additional parmesan cheese, if desired.