Polenta with peas and pork sausage

Pork second courses Italian cuisine

I am passionate about these kinds of foods. I used a really coarse cornmeal and cooked it a very long time according to the Genius Recipe, also on Food52. I recommend the same for anyone making this dish. I chose not to use overly complicated ingredients because I didn't want it to be fussy. I also chose dried herbs because the packets in the plastic clamshells are expensive. This dish is also very, very kid friendly.