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.
TURKEY SAUSAGE WITH POLENTA PUCKS
Adapted from A man, A can and a Grill. A savory combination of Italian flavors over crisp polenta slices.
Provided by Linky
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fire up grill.
- Saute chopped peppers, onion and garlic in olive oil until soft. Add tomatoes, mushrooms, oregano and basil. Cover. Simmer for 20 minutes.
- Meanwhile, slice polenta into 1/2 inch thick pucks, spray with cooking spray.
- Grill sausages and polenta, turning several times.
- Remove sausages from grill, slice the long way, add to tomato mixture.
- Put several slices of polenta on each plate, spoon sauce over, sprinkle with grated cheese.
Nutrition Facts : Calories 415.4, Fat 28.8, SaturatedFat 10.1, Cholesterol 59.1, Sodium 1262.7, Carbohydrate 16.9, Fiber 3.5, Sugar 7.7, Protein 22.7
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
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