Ingredients
Scale
- 3 1/4 cups water
- 1 cup uncooked polenta
- 1 (16oz) bag frozen yellow corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4oz Pecorino cheese, divided
- 1 lb bulk Italian sausage
- 1 lb cherry tomatoes
- 1/2 cup chopped fresh basil
Instructions
- Preheat your oven to 425 degrees and stir together the water, polenta, corn, salt, and pepper in a large glass baking dish or a cast iron skillet.
- Bake for 35-40 minutes until the polenta is soft.
- Add 3 ounces of cheese to the polenta, stir, and bake for another 10 minutes.
- While polenta is cooking, add the sausage to a large skillet over medium high heat and cook for 5-6 minutes, until browned.
- Stir in the cherry tomatoes, cover, reduce heat to medium, and simmer until tomatoes start to break down, about 5-7 minutes.
- Remove the lid and let simmer for another 10 minutes until almost all juice is gone and the mixture begins to thicken.
- Remove from heat and stir in basil.
- To serve, scoop polenta mixture onto a plate, top with sausage mixture, and sprinkle with some of the remaining cheese.
- Prep Time: 5 mins
- Cook Time: 50 mins