- 3 hot Italian sausages (about 8 ounces), casings removed
- 3/4 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1 teaspoon dried oregano
- 3 1/2 cups water
- 1 cup yellow cornmeal
- 1/2 cup grated Parmesan cheese
- 4 tablespoons (1/2 stick) butter
- Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
- Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.