Creamy Slow Cooker Polenta With Sausages Recipes

CREAMY POLENTA

Steps:

• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

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.

CREAMY POLENTA (SLOW COOKER)

Steps:

• Spray insert of slow cooker with cooking spray and preheat on high.
• In a medium saucepan, add milk, one cup half and half, 1 Tbsp butter, and polenta. Season and bring to a boil over medium high heat, whisking constantly. Boil for 2-3 minutes.
• Pour the mixture into the slow cooker and cook for two hours, stirring once or twice per hour.
• When ready to serve, whisk in the remaining half and half, butter, and Parmesan cheese.

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES

Steps:

• Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
• About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
• Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.

SLOW-COOKER POLENTA

Steps:

• In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.

POLENTA WITH ITALIAN SAUSAGE

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.

CREAMY POLENTA WITH PARMESAN AND MOZZARELLA

Steps:

• In a large saucepan over high heat, combine milk and cornmeal, whisking until mixture boils.
• Reduce heat to medium and simmer, whisking frequently until mixture thickens, about 15 minutes.
• Add rosemary and cheeses.
• Whisk until cheese is melted.
• Season to taste.

BAKED POLENTA WITH SAUSAGE

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.

CREAMY POLENTA WITH SAUSAGES AND ROASTED GRAPES

Steps:

• Preheat oven to 450°F. Stir polenta and 2 1/2 cups water in a medium microwave-safe bowl; add 1 thyme sprig and season with salt and pepper. Cover with a plate. Microwave for 4 minutes. Carefully remove plate and whisk polenta. Cover and microwave for 4 minutes longer. Repeat until polenta is soft, adding more water by 1/4-cupfuls if too thick, 10-12 minutes total, depending on strength of microwave. Stir in butter. Season to taste with salt and pepper; keep warm.
• Meanwhile, heat a large cast-iron or ovenproof skillet over medium-high heat. Add sausages and fry until browned, turning occasionally, about 5 minutes. Add broth, remaining 2 thyme sprigs, grapes, and shallots to skillet; transfer to oven. Roast, turning grapes and sausages halfway through cooking time, until grapes begin to caramelize and sausages are cooked through and begin to burst, 12-15 minutes.
• Spoon polenta into wide, shallow bowls. Arrange sausages and grapes over. Add wine to skillet; stir over high heat, scraping up browned bits. Drizzle pan sauce over sausages. Sprinkle with parsley.