Gluten Free Polenta Sausage Triangles Recipe
Skill Level: Medium
Time: 5 hours
Servings: 16 squares
Gluten free polenta everyone will love!
- Cooking spray
- 1 1/4 C 1% low-fat milk
- 3/4 C finely chopped yellow onion
- 1 C instant polenta
- 3/4 C finely chopped celery
- 1 ½ C water
- 3 garlic cloves, minced
- 1/2 tsp kosher salt
- 2 Tbsp olive oil, divided
- 8 oz reduced-fat pork sausage (such as Jimmy Dean)
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.
Add 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.
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 tbsp. 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.