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
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
PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT
Steps:
- Preheat broiler.
- Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
- Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
- Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
- Serve ragout spooned over polenta.
LAYERED POLENTA LOAF WITH ITALIAN SAUSAGE & CHEESE
The Northern Italian classic, polenta, is paired up with savory sausage, spinach and cheeses for a dish that is not only hearty & delicious, but eye-catching. Perfect for wowing any crowd.
Provided by DeLallo Foods
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan of medium-high heat, sauté fresh sausage with 2 tablespoons olive oil and clove of garlic. Cook until brown. Discard garlic clove.
- Pulse sausage, mortadella and pancetta, separately. Combine and set aside.
- Steam spinach, just until wilted. Drain well and chop roughly.
- Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
- Bring 4 1/2 cups of water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan and 1/4 stick of butter. Cook until mixture has thickened about 1 minute.
- Layer in loaf pan: 1/3 polenta mixture, sprinkle with 1 cup mozzarella, meat mixture, then top with spinach. Top with another 1/3 of polenta mixture, then remaining mozzarella. Cover with the rest of the polenta and chill for 1-2 hours or until set.
- To serve: preheat oven to 375Ëš. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8-10 minutes, or until warmed and cheese melted.
- Serve with a salad of torn burrata and cherry tomatoes in olive oil.
Nutrition Facts : Calories 342.5, Fat 30.6, SaturatedFat 11, Cholesterol 51.4, Sodium 621.6, Carbohydrate 4, Fiber 0.9, Sugar 1.4, Protein 13.6
HEARTY POLENTA AND SAUSAGE
Turkey sausage-especially the hot and spicy kind-is excellent in this dish. Wild mushrooms add a hearty flavor that complements the sausage, but common white mushrooms do just fine here as well. To use dried mushrooms, place in a bowl, cover with boiling water, and steep while you prepare the rest of the ingredients (ten to twenty minutes). When softened, drain well and slice. If using frozen spinach, try to break the block into a few pieces to spread around in the pot. If it is simply too hard to break, don't worry. It will still cook fine, although you may find you need to cook the meal another five to ten minutes for the polenta to soften completely. As always with these recipes, use your nose as your guide.
Yield serves 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the polenta in the bottom of the pot and add the liquid. Stir to smooth the grains into an even layer, then sprinkle in a large pinch of the garlic and basil.
- Add the sausages, followed by the mushrooms, bell pepper, and carrot.
- Sprinkle another large pinch of garlic and basil and season lightly with salt and pepper.
- Add the spinach and the rest of the garlic and basil.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with grated Parmesan, if desired.
- Calories: 414
- Protein: 23g
- Carbohydrates: 34g
- Fat: 21g
- Cholesterol: 47mg
- Sodium: 689mg
- Fiber: 2g
More about "hearty polenta and sausage recipes"
BAKED POLENTA WITH SAUSAGE AND CHEESE RECIPE - LEITE'S …
From leitesculinaria.com
5/5 (1)Category MainsCuisine ItalianTotal Time 1 hr 50 mins
- Transfer the polenta to a wooden cutting board or baking sheet lined with parchment paper and spread it 1/2 inch thickness. Let cool until set, at least 45 minutes.
- In a large skillet over medium heat, warm the oil. Add the sausages and cook until browned, 5 to 10 minutes.
RECIPE: SAUSAGE RAGù OVER CREAMY POLENTA - KITCHN
From thekitchn.com
BAKED POLENTA WITH SAUSAGE & TOMATO-PEPPER SAUCE …
From sunset.com
EASY POLENTA WITH SAUSAGE AND MUSHROOMS - ANALIDA'S …
From ethnicspoon.com
ITALIAN SAUSAGE AND BELL PEPPER POLENTA BAKE - FROM A …
From fromachefskitchen.com
BROWN-BUTTER POLENTA WITH SAUSAGE AND MUSHROOM …
From rachaelrayshow.com
HEARTY ITALIAN SAUSAGE RAGU - KRUMPLI
From krumpli.co.uk
PARMESAN POLENTA AND SPICY SAUSAGE SAUCE RECIPE
From myrecipes.com
RECIPE FOR POLENTA WITH BEANS AND VEGGIE SAUSAGE
From popsugar.com
TRADITIONAL POLENTA WITH A SAUSAGE PORK RIB TOMATO …
From anitalianinmykitchen.com
A HEARTY SAUSAGE STEW WITH POLENTA FOR COLD-NIGHT COZINESS
SAUSAGE RAGU AND POLENTA - COLD WEATHER COMFORT
From coldweathercomfort.com
BAKED POLENTA WITH BEEF AND SAUSAGE RAGU - INSIDE THE RUSTIC …
From insidetherustickitchen.com
FRIED POLENTA WITH SAUSAGE VEGETABLE STEW - BARBARA BAKES
From barbarabakes.com
BASQUE SAUSAGE WITH CREAMY POLENTA - BETTER HOMES & GARDENS
From bhg.com
BAKED POLENTA WITH SAUSAGE & MUSHROOMS - ITALIAN FOOD FOREVER
From italianfoodforever.com
A HEARTY SAUSAGE STEW WITH POLENTA FOR COLD-NIGHT COZINESS
From thestar.com
POLENTA AND SAUSAGE: THE RECIPE FOR A SIMPLE DISH RICH IN TASTE
From maytibot.enciclopedia-juridica.com
POLENTA WITH SAUSAGE AND RED SAUCE - GRAB A PLATE
From azgrabaplate.com
POLENTA CON SALSICCIA E RAPINI, OR POLENTA WITH RAPINI AND SAUSAGE
From ctvnews.ca
SAUSAGE STEW WITH PARMESAN POLENTA - DOCUMENTING MY DINNER
From documentingmydinner.com
ROASTED SAUSAGE & VEGGIES WITH CREAMY POLENTA - COOKING AT THE …
From cookingatthecottage.com
POLENTA WITH CHICKEN SAUSAGE AND HEARTY SAUCE - MARCZYK FINE …
From marczykfinewines.com
CREAMY POLENTA WITH ITALIAN SAUSAGE AND KALE - SAVORY SIMPLE
From savorysimple.net
CHEESY STUFFED POLENTA WITH SAUSAGE & TOMATO-BASIL SAUCE
From delallo.com
PARMESAN POLENTA & SAUSAGE RAGU - THE YELLOW TABLE
From theyellowtable.com
POLENTA WITH SAUSAGE AND PORK RIB RAGU - THE HOMESTEAD TRAVELER
From thehomesteadtraveler.com
GRILLED SAUSAGE WITH POLENTA AND VEGETABLES - ISERNIO'S PREMIUM
From isernio.com
BAKED POLENTA WITH SAUSAGE & TOMATO-PEPPER SAUCE RECIPE
From myrecipes.com
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
POLENTA WITH SAUSAGE AND RIB IN TOMATO SAUCE - SUGARLOVESPICES
From sugarlovespices.com
HEARTY BREAKFAST: POLENTA WITH BEANS AND VEGGIE SAUSAGE | RECIPE ...
From pinterest.com
CREAMY POLENTA WITH SAUSAGE AND KALE - THE OTHER SIDE OF THE …
From theothersideofthespatula.com
HEARTY POLENTA AND SAUSAGE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PAUL'S ROAST ITALIAN SAUSAGES WITH POLENTA: TODAY - RTE.IE
From rte.ie
SAUSAGE POLENTA WITH NESTLED EGGS - MIDWEST LIVING
From midwestliving.com
CREAMY POLENTA WITH EGGS, CHORIZO AND CILANTRO - FEASTING AT HOME
From feastingathome.com
SPICY ITALIAN SAUSAGE AND POLENTA - READY SET EAT
From readyseteat.ca
CREAMY POLENTA WITH SHRIMP & SAUSAGE - FABULOUS FARE SISTERS
From fabulousfaresisters.com
BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS RECIPE FOR …
From fertilitychef.com
SAUSAGES WITH CREAMY POLENTA AND ONION GRAVY RECIPE
From telegraph.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love