CHICKEN SAUSAGES WITH POLENTA
I get a kick out of serving this chicken sausage dish-everyone's always on time for dinner when they know it's on the menu. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add polenta; cook 9-11 minutes on each side or until golden brown. Keep warm., Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Add peppers and onion; cook and stir until tender. Remove from pan., Add sausages to same pan; cook and stir 4-5 minutes or until browned. Return pepper mixture to pan; heat through. Serve with polenta; sprinkle with cheese and basil.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
ITALIAN SAUSAGE AND POLENTA BITES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 24 appetizers
Number Of Ingredients 10
Steps:
- Cook sausage with oil in a hot saute pan until done. This may take about 45 minutes. Remove from pan. Let sausage rest 5 to 10 minutes before slicing into about 2 dozen slices. In same pan, gently cook red bell peppers until tender and drain well.
- While the sausage is cooking, begin the polenta. Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and cooked red bell peppers. Season with salt and pepper, if needed.
- Spoon a small amount of polenta on each saltine cracker and then a slice of sausage. Then add 1/8 teaspoon polenta on top of the sausage slice and garnish with 1 or 2 slices of scallions.
ITALIAN SAUSAGES IN TOMATO SAUCE WITH CHEESY POLENTA
Provided by Eddie Jackson
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut each sausage link into 4 pieces. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and cook until brown all over, about 4 minutes. Remove with a slotted spoon to a plate.
- Add the remaining tablespoon oil to the skillet. When hot, add the peppers, onion and zucchini and season with salt. Cook, tossing, until the vegetables just begin to soften, about 4 minutes. Add the wine and reduce until syrupy, about 2 minutes. Add the tomatoes, red pepper flakes and 1/2 cup water. Bring to a simmer and cook until slightly thickened and the flavors have melded, about 10 minutes.
- Return the sausage to the skillet, stir in the spinach and simmer until the sausage is heated through and the spinach is wilted, about 2 minutes.
- Meanwhile, put 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Whisk in the polenta. Simmer until thickened, about 5 minutes. Remove from the heat and stir in the grated Pecorino Romano and butter. Season with salt, if needed.
- To serve, chop the basil leaves and stir into the sauce. Spoon the hot polenta into 4 shallow bowls. Top each with some of the tomato mixture. Use a vegetable peeler to shave more cheese over the top and garnish each serving with a basil sprig.
- Party Version: Make the polenta following the directions above. Spread the finished polenta onto 2 parchment-lined baking sheets in a thin even layer and refrigerate until set, about 30 minutes.
- Cut the polenta into squares (about 1 1/2 inches) and transfer to 2 parchment-lined baking sheets (or re-line the original baking sheets). Bake at 325 degrees F until crisp, about 35 minutes. (The polenta squares will continue to crisp up as they cool.)
- Cut the sausage into thin rounds, then cook and remove following the directions above.
- Chop the bell peppers, onion and zucchini a little more finely than called for above, then follow the directions for making the tomato sauce. Add the browned sausage (but not the spinach) to the skillet and simmer until heated through, about 2 minutes.
- To serve, lay a spinach leaf on each polenta crisp. Top with a dollop of the tomato mixture and a sausage round. Shave a bit of the Pecorino Roman onto each and top with a basil leaf.
BAKED POLENTA WITH SAUSAGE
Rich, tomato-based casserole made with sweet Italian sausage, baked in a polenta crust and topped with mozzarella cheese. This is a great substitution for your typical pasta dish. Serve with a green salad and a loaf of Italian bread - doesn't get much better than this!
Provided by COOKINGQUEEN75
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h25m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
- Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
- Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 47.5 g, Cholesterol 58.5 mg, Fat 23.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1322.5 mg, Sugar 13.2 g
CREAMY POLENTA WITH PARMESAN AND SAUSAGE
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
- Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
- Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams
MEXICAN CHICKEN AND POLENTA
Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,
Provided by justcallmetoni
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large skillet and cover with water; add chopped cilantro, oregano, onion and peeled clove of garlic.
- Cook chicken breasts over medium heat about 10 to 15 minutes; chicken should no longer be pink in center; remove chicken from pan and let cool; reserve liquid.
- Add ancho peppers to the reserved liquid in pan; cover and soak about 10 minutes (no heat on pan); drain liquid into a bowl.
- (Sometimes, I add the whole ancho to the pand and seed after they are softened.) Shred cooled chicken and set aside.
- Place peppers, garlic, tomato sauce and cumin in blender and blend on high until smooth, about 2 minutes; if you have an immersion blender you can add everything to the pan and blend.
- Pour mixture into a saucepan, add chicken and heat through about 3 or 4 minutes; use drained poaching liquid to thin a bit if it seems too dry.
- To make polenta, bring water to a boil; add salt.
- Add about 1/2 cup of the water to the cornmeal to make a paste or slurry; Slowly add cornmeal slurry to the boiling water, stirring until smooth; after 10 minutes add Splenda and corn kernels; cook another 3 to 5 minutes.
- Spoon 1/4 of the cooked polenta onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
- OR If you prefer polenta wedges, coat a 9 x 9-inch pan with cooking spray and pour polenta into pan; smooth with a spatula; let polenta to firm up, about 3 minutes; cut into quarters and remove from pan.
- Place polenta slices in a large nonstick skillet coated with cooking spray; cook on both sides until crispy, about 2 to 4 minutes per side.
- Place polenta wedge onto the serving plate; top with 1/4 of chicken and chili mixture; garnish with additional cilantro (optional) or chopped scallions (optional).
POLENTA WITH SAUSAGE AND ASIAGO
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Grate enough Asiago cheese to measure 1/4 cup. Cut remaining cheese into 1/2-inch dice.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add pancetta and stir until golden, about 3 minutes. Add salami and stir 1 minute. Transfer pancetta mixture and pan drippings to bowl. Add sausages to same skillet; sauté until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to paper towels to drain.
- Bring 7 cups water to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter. Transfer polenta to prepared baking dish. Arrange sausage over polenta; sprinkle with grated Asiago. Bake until polenta is set and cheese melts, about 25 minutes.
CHICKEN SAUSAGE AND ASPARAGUS OVER POLENTA
Make and share this Chicken Sausage and Asparagus over Polenta recipe from Food.com.
Provided by Engineer in the Kit
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 1 cup of water to a boil. Lower heat, add polenta slowly, stirring constantly. Continue to stir slowly for 7 to 10 minutes. Stir in whipping cream, cheese and few grinds of black pepper.
- In a skillet, heat oil, add the sausage pieces and brown them. Transfer to a plate. Add onion, asparagus, broth, and herbes de provence. Cover and steam for 6 minutes. Add sausage and lemon juice. Season with freshly ground black pepper. Remove from heat.
- Serve sausage and asparagus over polenta.
Nutrition Facts : Calories 550.9, Fat 33.2, SaturatedFat 9.8, Cholesterol 121.3, Sodium 1183.2, Carbohydrate 46.2, Fiber 8.7, Sugar 6.9, Protein 22.7
CREAMY SLOW-COOKER POLENTA WITH SAUSAGES
The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.
Provided by Sarah DiGregorio
Categories sausages, vegetables, main course
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
- About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
- Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.
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4.7/5 (44)Total Time 1 hrCategory Dinner, Main CourseCalories 682 per serving
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- Add the olive oil and onion to a large skillet and cook on medium heat, stirring often, until the onions soften and begin to caramelize lightly.
- Remove the cooked onions and set aside. Add the sausages to the pan. Continue cooking on medium heat for 3 - 4 minutes on each side, just until the sausages begin to brown.
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