SAUSAGE AND PEPPERS WITH FRIED POLENTA
Make and share this Sausage and Peppers With Fried Polenta recipe from Food.com.
Provided by adopt a greyhound
Categories European
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- First make the polenta. Bring the chicken stock to a boil, add the salt and gently whisk in the cornmeal. Reduce the heat to low and cook until the cornmeal thickens, stirring frequently, about 15-20 minutes. (Note: The exact ratio of stock to cornmeal you will need will vary depending on the coarseness of the cornmeal.
- If you are worried, start with 3 cups of stock and keep the other cup hot in a small saucepan and add until you have the consistency you desire.) Remove from the heat and add the butter, stir well until melted. Lightly oil a baking dish and transfer the hot polenta to the baking dish. Spread evenly, the polenta should be 1/2-3/4 inch thick. Refrigerate uncovered until firm, about 2 hours.
- When the polenta is firm transfer it to a cutting board. Slice the polenta into the desired sizes. I like to use a round pastry cutter to create round slices of polenta, which looks nice but inevitably leads to waste - or what I like to call chef's treats. Cutting triangles would probably be just as visually appealing and less wasteful.
- Slice the onion and peppers thin and then saute over medium heat in a couple tablespoons of olive oil, about 25 minutes. The peppers and onions should be soft and caramelized.
- While the onions and peppers are cooking, slice the sausage links into 1 inch pieces and cook over medium-high heat, until well browned on all sides. When the sausage is almost completely cooked through, transfer it to the pan with the peppers and onions, including most of the sausage fat that has rendered in the pan (try to reserve about a tablespoon in the pan), toss well and reduce the heat to keep warm while frying the polenta slices.
- In the saute pan that the sausage was cooked in, fry the polenta slices on medium-high heat until lightly golden and crispy, about 4-5 minutes per side. If there isn't enough sausage fat to fry all of the slices use olive oil to finish frying.
- Serve the sausage and peppers over the polenta slices.
Nutrition Facts : Calories 643.3, Fat 39.7, SaturatedFat 15.2, Cholesterol 80, Sodium 2622.6, Carbohydrate 42.1, Fiber 5.6, Sugar 8.2, Protein 30.7
SAUSAGE & PEPPERS WITH POLENTA
From Family Circle. I couldn't find a similar recipe, but there are many other "Sausage & Peppers" dishes. This one is quick and easy, not to mention filling. This could be doubled.
Provided by Smilyn
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
- Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
- Meanwhile stir instant polenta into boiling milk.
- Cook, stirring, for 3 minutes.
- Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
- Pour polenta onto serving platter, spreading evenly.
- To sausages, add peppers and tomatoes.
- Reduce heat to medium, partially cover and cook 5 minutes.
- Pour mixture over polenta and top with additional grated Parm.
Nutrition Facts : Calories 544, Fat 39.5, SaturatedFat 18.3, Cholesterol 99.1, Sodium 1960.2, Carbohydrate 23.7, Fiber 2.8, Sugar 8.9, Protein 25.2
POLENTA WITH SPICY SAUSAGE AND RED PEPPER RELISH
Steps:
- Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside.
- In a medium sauce pot bring chicken broth to a boil over medium heat. Add the salt, pepper and polenta and whisk until thick about 4 minutes. Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer. Cover with plastic wrap and refrigerate to set up, about 1 hour. This can also be done the night before.
- In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container.
- Preheat the oven to 225 degrees F.
- Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 10 minutes. Transfer to a baking dish and put in the preheated oven to keep warm.
- While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares. Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side. Transfer to a plate lined with paper towels. Arrange the polenta on a serving platter.
- Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares. Top with a bit of red pepper relish and garnish with a fresh parsley leaf.
SOFT POLENTA WITH ROASTED RED PEPPERS
Steps:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
- Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
TURKEY SAUSAGE AND PEPPERS WITH POLENTA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1.Preheat a non-stick or lightly oiled skillet over medium high heat.
- 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
- 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
- 4.Add Italian seasoning and garlic; cook 2 minutes.
- 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
- 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
- 7.Cook about 5 minutes more, stirring occasionally.
- 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
- 9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
- Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
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.
SAUSAGE AND CLAMS WITH POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the polenta as the label directs; keep warm.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
- Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 468, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 45 milligrams, Sodium 676 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams
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 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.
SAUSAGE-AND-PEPPER RAGU OVER POLENTA
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
- In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.
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
POLENTA WITH PEPPERS
Provided by Amanda Hesser
Categories appetizer
Time 20m
Yield 24 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Whisk together oil, vinegars and salt and pepper. Add peppers and shallot. Set aside to marinate.
- Cook polenta according to package directions and stir in the cream and butter at the end. Season with salt and pepper. Immediately pour onto a baking sheet lined with parchment paper and spread evenly. Set aside to set and cool.
- Cut rounds of polenta with a cookie cutter. Top with peppers and a basil leaf.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram, TransFat 0 grams
BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS
Provided by William Viets
Categories Onion Pepper Pork Breakfast Sauté Parmesan Sausage Cornmeal Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
- Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.
POLENTA WITH SAUSAGE AND GREENS
From a Sunset Magazine special edition, "Sunset Weeknight." Since we don't eat pork, I adapted it to use lean ground turkey. I use Penzey's Pizza Seasoning for the seasoning. You can substitute 8 ounces hot Italian sausage links (pork or turkey), casings removed, for the ground turkey and Italian seasoning, if you prefer.
Provided by Halcyon Eve
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-4 quart pan over high heat, combine broth, milk, and cornmeal, stirring until mixture reaches a boil. Reduce heat to low and cook, stirring frequently, until smooth, about 12-15 minutes. If too thick, add 2-4 tbsp water.
- Meanwhile, heat oil in a 5-6 quart pan over high heat. Add turkey and brown, breaking up with spoon. Add garlic and chili flakes (if desired). Continue cooking, stirring often, until crumbly and brown, about 3-4 minutes. If turkey begins to stick to bottom, add a small amount of water to pan and cook until mostly evaporated.Add mustard greens and stir-fry until wilted, about 2 minutes.
- Spoon polenta into four wide, shallow bowls. Top with sausage and greens mixture. Sprinkle shaved Parmesan over top and season to taste with salt and pepper.
Nutrition Facts : Calories 340.1, Fat 9.8, SaturatedFat 3.7, Cholesterol 52.3, Sodium 312, Carbohydrate 36.1, Fiber 6, Sugar 8.5, Protein 28.5
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
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
POLENTA CASSEROLE WITH SAUTEED BELL PEPPERS AND SAUSAGE
From Cook's Illustrated 'Cover and Bake' cookbook, but I found it on Salt Lake City Desert News website --Sounds good. I know the original recipe calls for from scratch polenta, but this sounds easier. Not sure about cooking time.
Provided by Japanese Delight
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer.
- Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute.
- Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste.
- Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8.
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.
SAUSAGE & PEPPERS WITH CHEESE POLENTA
Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.
Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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