Polenta and Sausage

Polenta is one of those rare dishes that I'm glad Mark Bittman decided to dumb down. His version of polenta is pretty classic, just with less stirring of the pot.

I've been making lazy man's polenta for a while. A good way to be incredibly lazy about it is to use the oven. Simmer the polenta first on the stove for about 10 minutes until a thin porridge emerges. Then cover and throw it into 350 degrees. It's very hard to overcook polenta, but very easy to undercook it. Give it at least 20 minutes.

One key note is to add the fats LAST. You kind of want the cheese and butter to coat the kernels. Use room temperature butter to bring the whole mixture to a perfect texture and temperature.