Creamy Cheddar Polenta with Sausage and Charred Ramps

Name: Creamy Cheddar Polenta with Sausage and Charred Ramps
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 serving
Ingredients: 2 cups whole milk; 2 cups water; 1 bay leaf; 2 sprigs fresh thyme; 1 large garlic clove; 1 teaspoon kosher salt; 1/4 teaspoon freshly cracked black pepper; 1 cup coarse stone ground polenta; 3 tablespoons unsalted butter; 5 oz Cabot extra-sharp white cheddar; 12 -16 oz ramps; 3 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper; 4 Italian or other sausage links

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course
Side Dish, Main Course, Breakfast, Lunch, Others
Cuisine
American, International, Vegetarian, gluten-free

Creamy Cheddar Polenta with Sausage and Charred Ramps

Yosef Browning

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

For the Polenta:

2 cups whole milk
2 cups water
1 bay leaf
2 sprigs fresh thyme
1 large garlic clove minced or grated
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup coarse stone ground polenta
3 tablespoons unsalted butter
5 oz Cabot extra-sharp white cheddar shredded, plus more for garnish

For the Charred Ramps

12 -16 oz ramps or 2 big bunches scallions, trimmed of roots
3 tablespoons extra virgin olive oil divided
Kosher salt and freshly ground black pepper

(optional) For the Sausage:

4 Italian or other sausage links

Add to Shopping List

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.