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.
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
CREAMY POLENTA WITH ANDOUILLE SAUSAGE
Steps:
- Bring the milk and 2 cups water to a simmer in a medium saucepan over low heat.
- Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Once the oil starts to shimmer, add the andouille and spread out into a single layer. Cook until browned on the first side, 2 to 3 minutes. Use tongs to flip the sausage pieces and cook until browned on the second side, 2 to 3 minutes more. Use tongs or a slotted spoon to transfer the sausage to a medium bowl and cover with foil to keep warm.
- Add the bell pepper and a pinch of salt and pepper and cook, stirring occasionally, until tender and browned in spots, about 3 minutes. Add a drizzle more of oil if the pan seems too dry.
- Transfer to a medium bowl and cover with foil to keep warm. Add the tomatoes and cook, without moving, until the tomatoes are browned on their bottoms and the skins on some are starting to burst, about 2 minutes; add a drizzle of oil if the pan seems too dry. Shake the skillet from side to side several times to turn the tomatoes and cook, shaking the pan frequently to keep the tomatoes moving, until the skins on all of the tomatoes have burst, about 2 minutes more. Transfer the tomatoes to the same bowl as the bell pepper, then season with salt and pepper and stir gently to combine.
- By this time, the milk and water should have come to a simmer. Slowly whisk in the polenta, and a pinch of salt and pepper then continue whisking until the polenta has thickened and just pulls from the sides of the saucepan, about 5 minutes. Turn off the heat and stir in the butter and Cheddar until melted, about 1 minute. Season to taste with additional salt and pepper if needed. If you would like the polenta looser, whisk in 1/4 to 1/2 cup warm water.
- Divide the polenta among 4 bowls and top with the andouille sausage, bell pepper and tomatoes. Garnish with the scallions and serve with hot sauce on the side.
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.
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
POLENTA WITH SAUSAGE AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Chop whole onion and saute in hot oil in large nonstick pan.
- Mince garlic and add, cooking until onion begins to soften.
- Remove sausage from casing and crumble into pan; brown on all sides.
- Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
- Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
- Bring chicken stock to boil for polenta in covered pot.
- Grate cheese coarsely.
- Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush. Remove from heat.
- Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 11 grams, Carbohydrate 88 grams, Fat 18 grams, Fiber 12 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 1813 milligrams, Sugar 30 grams, TransFat 0 grams
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
More about "sausage with creamy polenta and tomato sauce recipes"
SAUSAGE RAGù OVER POLENTA RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 25 minsCalories 366 per serving
CREAMY POLENTA WITH GARDEN TOMATO SAUCE AND SAUSAGE
From relish.com
- Heat oil in a large skillet over medium-high heat. Add carrot, celery, onion and garlic; cook, stirring, 5 minutes.
- Add tomatoes and any juice from the bowl. Mash lightly with a wooden spoon. Add oregano and salt. Cook, stirring occasionally, about 20 minutes, until tomatoes have cooked down and formed a chunky sauce. Add sausage and stir to combine. Cook 5 to 10 minutes, until sausage is heated through. Add cheese and stir well. Remove from heat and keep warm until ready to serve.
- To make polenta, combine milk and water in a large saucepan over medium-high heat and bring to a simmer. Gradually add cornmeal, whisking constantly to avoid lumps. Add butter. Reduce heat to medium and cook, stirring almost constantly, 25 to 30 minutes, until polenta is thick. Serve topped with warm sauce and chunks of sausage.
ITALIAN SAUSAGE WITH CREAMY POLENTA AND CANNELINI BEANS
From finefoodsblog.com
RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA | KITCHN
From thekitchn.com
SAUCY CHICKEN AND SAUSAGE OVER CREAMY PARMESAN POLENTA
From jocooks.com
PARMESAN POLENTA AND SPICY SAUSAGE SAUCE RECIPE
From myrecipes.com
SAUSAGE WITH CREAMY POLENTA AND TOMATO SAUCE – RECIPES NETWORK
From recipenet.org
CRISP GNOCCHI WITH SAUSAGE AND PEAS RECIPE - NYT COOKING
From cooking.nytimes.com
CREAMY SAUSAGE ORZO RECIPE
From allrecipes.com
POLENTA FINGERS AND 'BLOOD RED' TOMATO SAUCE RECIPE | JAMIE …
From foodnetwork.cel29.sni.foodnetwork.com
RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE RECIPE
From foodandwine.com
BAKED POLENTA WITH SAUSAGE & TOMATO-PEPPER SAUCE RECIPE
From sunset.com
POLENTA AND SAUSAGE RAGU WITH TOMATO PASTE | MUTTI RECIPE
From mutti-parma.com
TRADITIONAL POLENTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CREAMY POLENTA WITH SAUSAGES AND ROASTED GRAPES RECIPE - BON …
From bonappetit.com
POLENTA WITH MEAT SAUCE RECIPE - QUICK FROM SCRATCH ITALIAN
From foodandwine.com
SAUSAGE WITH CREAMY POLENTA AND TOMATO SAUCE RECIPE | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY …
From bonappetit.com
You'll also love