Polenta Layered With Cabbage And Sausages Recipes

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.

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.

Steps:

• To make the quail stock:
• Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
• To make the meatloaf:
• Preheat the oven to 400 degrees F.
• Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
• Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
• Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
• To make the cabbage:
• Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
• To serve:
• Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add sweet Italian sausages; saut&é sausages until golden brown on all sides, about 4 minutes. Add thinly sliced cabbage; saut&é until cabbage is wilted, about 10 minutes. Add 2 cups beef stock and chopped tomatoes. Bring to a boil. reduce heat to low. Cover and simmer 40 minutes to blend flavors. Remove sausages.
• Preheat oven to 350°F. Spoon half of Basic Polenta into 13x9x2-inch glass baking dish. Top with half of cabbage and half of cooking liquid. Spoon remaing polenta atop cabbage. Arrage Italian sausages atop polenta. Spoon remaining cabbage and cooking liquid over sausages. Bake unitl flavors blend, about 30 minutes.

Steps:

• In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese. , Spread polenta into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through. , Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Steps:

• In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.

Steps:

• Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
• Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

Steps:

• in large skillet brown sausage and break into small pieces with onion,fennel, garlic, oregano, and pepper. Drain.
• add tomatoes and sauce. simmer, uncovered 10-15 minutes.
• in microwave safe bowl add polenta, chicken broth, and butter. cover with saran wrap and microwave on high for 12 minutes. Stir every 3 minutes.
• remove, stir in salt and pepper to taste. place in sprayed casserole.
• top w/ meat mixture and the feta.
• make the polenta recipe again.
• place polenta on top of meat mixture and top w/ parmesan and parsley.
• loosly cover with foil. bake at 375 for 45 minutes until lightly browned and hot :O).

Steps:

• In a saucepan of medium-high heat, sauté fresh sausage with 2 tablespoons olive oil and clove of garlic. Cook until brown. Discard garlic clove.
• Pulse sausage, mortadella and pancetta, separately. Combine and set aside.
• Steam spinach, just until wilted. Drain well and chop roughly.
• Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
• Bring 4 1/2 cups of water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan and 1/4 stick of butter. Cook until mixture has thickened about 1 minute.
• Layer in loaf pan: 1/3 polenta mixture, sprinkle with 1 cup mozzarella, meat mixture, then top with spinach. Top with another 1/3 of polenta mixture, then remaining mozzarella. Cover with the rest of the polenta and chill for 1-2 hours or until set.
• To serve: preheat oven to 375Ëš. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8-10 minutes, or until warmed and cheese melted.
• Serve with a salad of torn burrata and cherry tomatoes in olive oil.

Steps:

• To make polenta:
• In a heavy kettle cook bacon over moderate heat until brown. Increase heat to moderately high and add onion and cabbage with salt to taste. Sauté mixture, stirring occasionally, until vegetables soften and begin to brown.
• Add beans and water and bring to a boil. Gradually stir in cornmeal with salt to taste in a thin stream, stirring constantly, and cook over moderately low heat, stirring constantly, until polenta is thick and pulls away from side of kettle, about 40 minutes. Stir in oil.
• Serve polenta sprinkled with Parmesan.
• To cook borlotto* or pinto beans:
• In a saucepan simmer beans (1/2 cup dried beans) in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain. Beans may be made 1 day ahead and chilled, covered. Makes about 1 1/2 cups.
• *available at specialty foods shops