Description
This Creamy Cheddar Polenta with Sausage and Charred Ramps is a comforting and flavorful dish featuring smooth, cheesy polenta cooked slowly to perfection, topped with savory grilled sausages and charred seasonal ramps. The creamy texture of the polenta pairs beautifully with the smoky grilled flavors, making it a perfect meal for a cozy dinner or a special gathering.
Ingredients
Polenta Base
- 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)
Grilled Toppings
- 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, to taste
- 4 Italian or other sausage links
Instructions
- Make the polenta: In a large, heavy saucepan, combine the milk, water, bay leaf, thyme, garlic, kosher salt, and freshly cracked black pepper. Bring the mixture to a boil. Slowly pour in the polenta, whisking constantly to prevent lumps. Reduce heat to low and let it simmer, stirring often, until the polenta thickens and the grains become soft, about 35 to 45 minutes depending on the polenta variety. Remove the bay leaf and thyme sprigs and discard them. Turn off the heat and stir in the unsalted butter until melted, then add the shredded extra-sharp white cheddar. Taste and adjust seasoning with salt and pepper. Keep warm while preparing the toppings.
- Grill the sausages: Preheat a gas or charcoal grill or a cast iron grill pan over high heat. Place the sausages on the grill and cook on high heat initially, turning every 3 to 4 minutes, until all sides develop a nice browned crust. Then move the sausages to indirect heat (if using a grill) or reduce stovetop heat to medium-low, and continue cooking until sausages are cooked through, about 10 to 15 minutes total. Remove from heat and let cool slightly before slicing diagonally.
- Grill the ramps: Toss the ramps with 2 tablespoons of the extra virgin olive oil and season lightly with kosher salt and freshly ground black pepper. Arrange the ramps in a single layer on the grill. Cook until the leaves are wilted and lightly charred and the bulbs (if present) are tender, about 2 to 5 minutes, turning once to ensure even charring.
- Assemble and serve: Pour the creamy cheddar polenta onto a serving platter. Arrange the grilled ramps and sliced sausages on top. Drizzle with the remaining 1 tablespoon of olive oil and garnish with additional grated cheddar cheese. Serve hot and enjoy.
Notes
- Use coarse stone-ground polenta for the best texture; instant polenta will cook faster but may lack the creamy bite.
- If ramps are unavailable, substitute with scallions or green garlic for a similar flavor profile.
- Grilling the ramps adds a smoky dimension, but they can also be sautéed in a pan if a grill is not available.
- Adjust seasoning carefully—polenta can be quite bland without enough salt and butter.
- Serve immediately for the best texture; polenta thickens and firms up as it cools.
