1. In a medium bowl, toss the Creole seasoning with the onions and set aside for 30 minutes or up to 3 hours. 2. In a large skillet, heat the olive oil over medium-high heat. Add the sausages and brown on all sides, turning as needed. 3. Add the prepared onions and continue to cook until the onions are beginning to turn golden brown, about 12 minutes. 4. Add the water and tomato puree to the pan and bring to a boil. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes more. Add the parsley and salt to taste. 5. Meanwhile, in a medium saucepan,, bring the water to a boil. Add the salt and slowly whisk in the cornmeal. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until thick, about 15 minutes. 6. Stir in the cream cheese,Parmesan cheese and butter. Taste and adjust the seasonings with additional salt, if desired. 7. Serve the polenta on a platter with the sausages on top. 8. Sprinkle with additional Parmesan cheese, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
