This summer I have had SO. much. corn. It’s cheap, it’s plentiful, and at some point I realized I didn’t know what to do with all of it. A few people had asked me for polenta recipes, so I thought it would be fun to show how fresh polenta has a similar texture but a very different taste from dried polenta.
This Fresh Polenta and Spicy Tomato Sausage is essentially my answer to that. Fresh polenta is a traditional Italian way of cooking corn down into a thick, creamy, almost porridge-like consistency, and while the texture is similar to polenta made from dried cornmeal, the flavor is sweeter and much more intense. It gives you a totally different experience in the best way.
And because fresh corn is so sweet, I wanted to pair it with something spicy, acidic, and savory. The tomato sausage fits that bill, and since it cooks alongside the polenta, the whole dish comes together really easily. It’s a very simple, yet satisfying end-of-summer dinner, and a great way to use up the last of your summer corn.
Table of contents
Let’s talk about the difference in taste between fresh and dried polenta
The biggest difference between fresh and dried polenta is largely the sweetness. Fresh corn has a lot more sugar than dried cornmeal, so fresh polenta tastes noticeably sweeter and more intensely like corn. However, if you don’t balance it, fresh polenta can be almost cloyingly sweet.
Samin Nosrat talks about this in Salt, Fat, Acid, Heat. Sugar and salt balance each other out so you can add a surprising amount of salt to something sweet, like fresh polenta, without it tasting like a salt lick because the sugar is there to absorb it. So don’t be afraid to season your fresh polenta well with plenty of salt and a good amount of black pepper.
Ingredients you’ll need to make this recipe
For the polenta:
- Diamond Crystal kosher salt
- 6 large ears of corn, yellow or white
- Freshly cracked black pepper
For the spicy tomato sausage:
- 2 -3 beefsteak tomatoes (12 oz)
- 3 garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Calabrian chili paste
- 4 (3.5 oz each) spicy Italian vegetarian or chicken sausages
- 6-8 fresh basil leaves, for serving
Ingredient substitutions
While there aren’t many ingredients to this dish, it’s easy to subtitute some of them to make it a bit more customizable. Here’s what I recommend:
- Beefsteak tomatoes – swap for plum or roma tomatoes.
- Garlic cloves – swap for 1/2 teaspoon garlic powder or omit.
- Extra-virgin olive oil – can be swapped for avocado oil, or any cooking oil with a neutral flavor.
- Calabrian chili paste – can be swapped for red pepper flakes, harissa paste, or if you’re not into heat (although I do suggest it, as it adds depth and contrast to play off the sweetness of the tomatoes and corn), feel free to omit.
- Sausages – swap for meatballs, tofu, or even mushroom steaks. Anything that’s a bit substantial and savory will work.
A bit about making fresh polenta
Fresh polenta isn’t difficult to make, but the texture changes quite a bit as it cooks, so it’s very much a trust the process kind of thing.
To get started, you’ll simmer the corn in well-salted water for 10 minutes, then cut the kernels from the cobs and puree them in a food processor. Add the pureed corn back to the pot with some of the cooking water, and that’s when the real polenta-making starts. At first, the pureed corn will look almost like baby food, but over the next 35 to 40 minutes, it will thicken and become that starchy, creamy consistency we’re after.
And a reminder: don’t be shy with the seasoning! It can take a lot of salt and pepper, and you’ll probably need more than you think.
How to make the spicy tomato sausage
The tomato sausage is really easy to make and it cooks while the polenta does, so it doesn’t add any extra time to the recipe, just a lot of flavor. Here’s how to make it:
- Place a 12-inch sauté pan over medium heat and add 1/4 cup of olive oil. Add 1/2 teaspoon of Calabrian chili paste, 12 ounces of chopped tomatoes and 3 grated garlic cloves. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes are softened, burst and jammy. Season with salt.
- Roughly chop the sausages then add them to the pan. Stir and let the sausage simmer in the tomatoes. It should cook through in 2-3 minutes since vegetarian sausage really just needs to warm through. Reduce the heat to low while the polenta finishes cooking.
Serving suggestions
I like to serve fresh polenta with things that are spicy, acidic, meaty, or rich to balance the sweetness rather than adding more of it. That’s why we did a spicy tomato sausage here. The heat and acidity balance the sweetness of the corn, and the sausage makes it feel like a real meal. You don’t need to use sausage though, anything with a little spice and richness will work.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for more recipes with polenta?
Mushroom Steaks over Polenta
Apricot & Strawberry Polenta Shortcakes
Zucchini Soup with Lemon Pepper Polenta
And that’s it for this Fresh Polenta and Spicy Tomato Sausage!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
For the polenta
- Diamond Crystal kosher salt
- 6 large ears of corn, yellow or white
- Freshly cracked blacked pepper
For the spicy tomato sausage
- 2-3 (12 oz) beefsteak tomatoes
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Calabrian chili paste
- 4 (3.5 oz each) spicy Italian vegetarian or chicken sausages
- 6-8 fresh basil leaves, for serving
Instructions
- Place a large pot of water to boil and season with 1 tablespoon of salt. When it’s at a boil, add the 6 ears of corn, making sure they're fully covered, and simmer for 10 minutes.
- After 10 minutes, use tongs to transfer the corn to a cutting board. Reserve 1 cup of the boiling water and drain the rest. Using a towel to protect your hands, slice the kernels off the cob and add them to a food processor. Process until the corn is pureed, then add the corn back to the pot with the reserved cup of water.
- Cook over medium heat, stirring occasionally, for 35-40 minutes, until the corn is thickened, starchy, and goes from the texture of baby food to a thick polenta. Season liberally with salt and pepper (it’s sweet, so it can handle it!).
- During this time, chop 12 ounces of tomatoes into wedges. Grate 3 garlic cloves.
- Place a 12-inch sauté pan over medium heat and add 1/4 cup of olive oil. Add 1/2 teaspoon of Calabrian chili paste, the tomatoes and garlic. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes are softened, burst and jammy. Season with salt.
- Roughly chop 4 sausages. Add to the pan and stir. Let the sausage simmer in the tomatoes. It should cook through in 2-3 minutes – vegetarian sausage just needs to warm through. Reduce the heat to low while the polenta finishes cooking.
- To serve, scoop the polenta onto four plates (it’s filling, so you’ll need less than you think), top with the tomatoes and sausage. Tear on basil leaves and serve!
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