Creamy Cheddar Polenta with Sausage and Charred Ramps
Creamy, cheesy Cheddar polenta with charred ramps (wild garlic) and grilled sausages: a dish made for Spring. The sweetness in the corn pairs beautifully with extra-sharp cheddar cheese, and a topping of garlicky grilled ramps is as delicious as it is simple. If ramps are not available, scallions make a great substitute. The addition of good quality sausages turns it into a meal.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Entree, Main Course
Cuisine: American, Italian
Keyword: Cheese, Polenta, pork
Servings: 4servings
Author: Emily Clifton, Nerds with Knives
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Ingredients
For the Polenta:
2cupswhole milk
2cupswater
1bay leaf
2sprigs fresh thyme
1large garlic cloveminced or grated
1teaspoonkosher salt
1/4teaspoonfreshly cracked black pepper
1cupcoarse stone ground polenta
3tablespoonsunsalted butter
5ozCabot extra-sharp white cheddarshredded, plus more for garnish
For the Charred Ramps
12 -16ozrampsor 2 big bunches scallions, trimmed of roots
3tablespoonsextra virgin olive oildivided
Kosher salt and freshly ground black pepper
(optional) For the Sausage:
4Italian or other sausage links
Instructions
Make the polenta: In a large, heavy saucepan, combine the milk, water, bay leaf, thyme, garlic, salt, and pepper. Bring to a boil and slowly pour in the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often, until the polenta thickens and the grains turn soft, about 35 to 45 minutes, depending on the variety. Remove the bay leaf and thyme sprigs and discard them. Turn off the heat and stir in the butter until it’s melted, then stir in the cheddar. Adjust to taste with salt and pepper. Keep the polenta warm while you grill the sausages and ramps.
Preheat a gas or charcoal grill, or place a cast iron grill pan over high heat. Cook the sausages on high heat at first, turning every 3 or 4 minutes, until all surfaces are browned. Move onto indirect heat (if grilling) or reduce stovetop heat to fully cook the sausages (around 10 to 15 minutes total). When done, move off the heat, and when they're cool enough, cut into diagonal slices.
Toss the ramps with 2 tablespoons of the olive oil and season them lightly with salt and pepper. Grill the ramps in a single layer until the leaves are wilted and lightly charred, and if you have bulbs, until they are tender, about 2 to 5 minutes, turning once.
Pour the polenta onto a serving platter and lay the grilled ramps and sausages on top. Drizzle with the last tablespoons of olive oil and serve hot with a little extra grated cheddar on top.