So remember how I bought a whole bunch of chicken sausage because I had a billion coupons? Well don’t worry I’m putting them to work! I also just got an awesome deal on a panini press because I had a gift card to Williams-Sonoma (aka my favorite store ever). So I went with the Cuisinart one because the reviews were fantastic and it was cheaper than the Breville (which I had used during my stint at WS and loved!)
So this recipe came about because I had a ton of chicken sausage left and thought I’d try something in the comfort food realm. I think this would work with any kind of chicken sausage (or any kind of sausage really) but I found the andouille to be a great flavor to really contrast with the Parmesan polenta and leeks.
- 1 cup Parmesan
- 3 TBS butter
- Salt and pepper
- 3-4 leeks
- Olive oil
- 4 andouille chicken sausages
- I started by putting 4 cups of water on to boil in preparation for the polenta
- Then I took the leeks and rinsed them good (they can be sandy so make sure you clean them good!) then I sliced off the green parts and sliced them up fairly thin (see pictures above)
- Turn heat on to medium-low and drizzle some olive oil into the already warm sauté pan.
- Sauté for approximately 20-25 minutes.
- At this point the water should be boiling. Add in the cornmeal slowly, whisking simultaneously to avoid scorching on the bottom. Salt and pepper to taste. Reduce heat to simmer and simmer for 25 minutes.
- Turn your grill on to high. When approximately 10 minutes remain on the polenta and leeks, put the chicken sausage on the grill and close the lid on top of the sausages.
- At this point the grill should already be very hot. I cooked the sausage for 10 minutes on high, then turned it to “sear” to get a little extra char.
They pack up well for leftovers too!
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