ITALIAN SAUSAGE WITH POLENTA
This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.
POLENTA WITH ITALIAN SAUSAGE
This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1 cup water and cornmeal. In a saucepan, bring salt and remaining water to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently. , Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat., Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 1057mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.
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.
BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
- In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 330 g, Fat 15 g, Fiber 4 g, Protein 21 g, SaturatedFat 4 g
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
POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)
Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two.
Provided by David Tanis
Categories dinner, grains and rice, sausages, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
- As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
- Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
- To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
- Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
- Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.
POLENTA WITH ITALIAN SAUSAGE
I love this dish. It is a nice change from pasta. The polenta is a nice base for the sausage and tomato combination.
Provided by KelBel
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly.
- Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
- Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet.
- Add tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat.
- Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers.
- Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 592.6, Fat 34.3, SaturatedFat 12.1, Cholesterol 70.2, Sodium 2629.3, Carbohydrate 43.6, Fiber 5.4, Sugar 11, Protein 29.5
POLENTA WITH ITALIAN SAUSAGE AND VEGETABLES
Use whatever flavor of polenta you like, the recipe recommends garlic-flavored but we've also used sun-dried tomato basil with great results. Italian sausage can be whatever spiciness you like. We've also used button mushrooms instead of cremini before.
Provided by noway
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink.
- Remove sausage from skillet and discard drippings except 1 tablespoons.
- Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes.
- Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone.
- Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top.
- Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.
POLENTA WITH SAUSAGE AND PEPPERS
Steps:
- Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
- Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.
POLENTA WITH SAUSAGES
Provided by James Beard
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cover the sausages with water, bring to a boil and simmer for 12 minutes. Drain thoroughly and return to the pan to brown. Turn the sausages once or twice to be sure they brown evenly on all sides.
- Oil an oval ovenproof serving dish and pour in the polenta. Top with the sausages and bake in a 375°F. oven for 15 minutes. Spoon a little tomato sauce over the sausages and polenta and sprinkle with grated Parmesan cheese. Serve with additional tomato sauce and cheese.
SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE
Categories Leafy Green Pork Tomato High Fiber Fall Gourmet
Yield Serves 4 generously
Number Of Ingredients 14
Steps:
- On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
- Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
- Serve polenta sprinkled with Parmesan.
- To make basic polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
INSTANT POT® ITALIAN SAUSAGE AND POLENTA
Polenta goes high tech by cooking it in the Instant Pot®! You can make this recipe as is for a complete meal or only use the Instant Pot® to prepare the polenta. You will need an elevated trivet.
Provided by thedailygourmet
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 33.1 g, Cholesterol 86.6 mg, Fat 22.1 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 7.6 g, Sodium 2019.1 mg, Sugar 11.5 g
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