A weeknight supper built from salt and pepper sausage and cornmeal, quick enough for tired evenings. The sausage renders its fat into the polenta, then tops it with whatever onion and garlic you have. Two pans, twenty minutes, and done.

Serves 2. 25 minutes, 15 at the stove.

About 930 calories a serving, 54 g protein, 36 g carbohydrate, 69 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high until the butter foams, then add 1 pound sausage sliced into 1/2 inch rounds. Sear until the sausage is golden brown and cooked through, about 8 minutes, stirring occasionally; set aside and reserve the fat in the pan.
2. While the sausage cooks, bring 2 cups milk to a simmer in a medium saucepan over medium heat. Whisk in 1/2 cup cornmeal slowly to avoid lumps, then stir constantly until the polenta is thick and pulls away from the sides, about 8 minutes; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.8 min
3. Chop 1 medium onion and mince 2 cloves garlic. Return the skillet with reserved fat to medium heat and cook the onion and garlic until softened, about 3 minutes, scraping up any browned bits.3 min
4. Divide the polenta between two bowls and top each with the sausage, onion, and garlic from the skillet, pouring any pan juices over.

Note The sausage can be left whole instead of sliced if you prefer. Leftovers keep three days refrigerated and reheat gently in a skillet with a splash of milk. Serve with a green salad or roasted vegetables on the side to stretch the meal.