Instructions
- Slice the polenta into 1/2"-thick rounds.
- Preheat the griddle for 2-zone cooking—turn one burner to low and the rest to medium. Preheat for 10 minutes.
- Smash the Italian sausage onto the griddle in the medium heat zone and cook until the fat begins to render and the sausage starts to brown, 2–3 minutes.
- Use a spatula to chop the sausage into small chunks. Continue cooking until no pink remains.
- Push the sausage to the low heat side and add the onion to the grease left behind. If there’s not much sausage grease, add 1 tbsp vegetable oil.
- Sprinkle with kosher salt and cook, stirring occasionally, until the onions are lightly browned and softened, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir the onion and garlic into the sausage on the lower-heat side.
- Wipe the hotter side of the griddle clean and raise the temperature to medium-high.
- Add the butter and spread it around with a spatula.
- Cook the polenta slices until lightly browned on both sides, 4–5 minutes per side.
- While the polenta is cooking, pour the tomatoes over the sausage mixture and stir to combine.
- Add the peas, Parmesan, and basil. Stir to combine and heat until bubbling.
- Remove the sausage mixture from the griddle.
- Spoon the sausage mixture over the polenta cakes and top with more basil and Parmesan.
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