Polenta And Sausage Stuffing Recipes

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ITALIAN SAUSAGE AND POLENTA BITES



Italian Sausage and Polenta Bites image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 24 appetizers

Number Of Ingredients 10

1 pound hot or sweet Italian sausage links
2 teaspoons olive oil
2 red bell peppers, diced
1 cup chicken stock
1/2 cup heavy cream
1/2 cup cornmeal
1 tablespoon butter
Salt and freshly ground black pepper
24 saltine crackers
1 1/2 tablespoons scallions, sliced on an angle

Steps:

  • Cook sausage with oil in a hot saute pan until done. This may take about 45 minutes. Remove from pan. Let sausage rest 5 to 10 minutes before slicing into about 2 dozen slices. In same pan, gently cook red bell peppers until tender and drain well.
  • While the sausage is cooking, begin the polenta. Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and cooked red bell peppers. Season with salt and pepper, if needed.
  • Spoon a small amount of polenta on each saltine cracker and then a slice of sausage. Then add 1/8 teaspoon polenta on top of the sausage slice and garnish with 1 or 2 slices of scallions.

POLENTA AND SAUSAGE STUFFING



Polenta and Sausage Stuffing image

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Cornmeal     Fall     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1/2 stick (1/4 cup) unsalted butter plus additional for buttering pans
6 1/2 cups water
2 teaspoons salt
2 cups quick-cooking polenta (11 ounces)
1 pound sweet Italian sausage, casings discarded
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 cups reduced-sodium chicken broth (16 fluid ounces)
1 cup finely grated Parmigiano-Reggiano (2 ounces)
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • Butter a shallow baking pan (15 by 10 inches). Bring 6 cups water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick). Add 3 tablespoons butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.
  • While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes; add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
  • Preheat broiler. Melt 1 tablespoon butter with remaining tablespoon oil in a small saucepan. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder) and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.
  • Put oven rack in upper third of oven and preheat oven to 450°F. Butter a 13- by 9-inch baking dish (3-quart capacity).
  • Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Transfer to baking dish. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

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

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

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

POLENTA WITH ITALIAN SAUSAGE



Polenta with Italian Sausage image

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

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
1 pound Italian sausage links
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1/4 cup shredded Parmesan cheese

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



Italian Sausage with Polenta image

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

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped red onion
4 garlic cloves, minced
2-1/2 cups fresh broccoli florets
2 cans (15 ounces each) crushed tomatoes
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1 cup cornmeal
Shaved Parmesan cheese, optional

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.

POLENTA WITH SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

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 STEW WITH POLENTA



Sausage Stew with Polenta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1/4 cup olive oil
8 Italian sausages (about 2 1/2 pounds)
1 large red onion, peeled, halved, and cut into rounds
3 bay leaves
2 cloves garlic, skins removed and roughly chopped
1/2 cup dry white wine
2 cups crushed canned tomatoes, juice reserved
Coarse salt and freshly ground pepper
Egi Maccioni's Polenta

Steps:

  • Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
  • Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more.
  • Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.

GRANDMA NEWMAN'S POTATO AND SAUSAGE STUFFING



Grandma Newman's Potato and Sausage Stuffing image

A favorite side dish that goes with everything from a barbecue to Thanksgiving dinner. Always requested by friends and family! This dish freezes well, and tastes better the second day!

Provided by Bonnie Jean

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

6 large potatoes, peeled and quartered
¼ cup skim milk
1 pound ground pork sausage
1 green bell pepper, chopped
1 onion, chopped
1 (1 pound) loaf dry white bread, crusts removed and cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with milk.
  • Meanwhile, place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green pepper and onion and cook for about 5 minutes.
  • Fold cubed bread into potatoes, then gently fold in sausage mixture. Transfer to a 9x13 inch baking dish.
  • Bake in preheated oven for 30 to 45 minutes, or until heated through.

Nutrition Facts : Calories 613.6 calories, Carbohydrate 81.7 g, Cholesterol 38.7 mg, Fat 25 g, Fiber 6.4 g, Protein 15.8 g, SaturatedFat 8.7 g, Sodium 781.4 mg, Sugar 6.2 g

POTATO SAUSAGE STUFFING



Potato Sausage Stuffing image

This potato and sausage stuffing is best prepared with homemade bread cubes.

Provided by Carol

Categories     Side Dish     Potato Side Dish Recipes

Yield 12

Number Of Ingredients 10

1 pound lean pork sausage
2 potatoes, peeled and diced
1 ½ cups chopped celery
¾ cup diced sweet onion
¾ cup butter
9 cups soft bread cubes
½ teaspoon dried thyme
½ teaspoon ground sage
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
  • Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
  • Bake stuffing in a covered casserole dish for 40 to 50 minutes.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 21.3 g, Cholesterol 56.2 mg, Fat 27.7 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 13 g, Sodium 721.2 mg, Sugar 2.1 g

POLENTA AND SAUSAGE STUFFING



Polenta and Sausage Stuffing image

I really wanted to like this recipe. The picture in the magazine was beautiful, and I thought it would be a nice alternative to traditional bread stuffing. When I tried it, my polenta cubes disintegrated when I mixed it all together. I think this calls for way to much chicken broth, I don't know. I hope someone else will have better luck with it than I did! [Gourmet, November 2005]

Provided by dividend

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter, plus
additional unsalted butter, for buttering pans
6 1/2 cups water
2 teaspoons salt
2 cups instant polenta (11 oz)
1 lb sweet Italian sausage, casings discarded
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 cups reduced-sodium chicken broth (16 fl oz)
1 cup finely grated parmigiano-reggiano cheese (2 oz)
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • Butter a shallow baking pan (15 by 10 inches). Bring 6 cups water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick). Add 3 tablespoons butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes.
  • While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes; add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage.
  • Preheat broiler. Melt 1 tablespoon butter with remaining tablespoon oil in a small saucepan. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder) and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes.
  • Put oven rack in upper third of oven and preheat oven to 450°F Butter a 13- by 9-inch baking dish (3-quart capacity).
  • Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Transfer to baking dish. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more.
  • Cooks' note:.
  • Stuffing, without parsley and cheese, can be prepared (but not baked) 1 day ahead and chilled, covered. Bring to room temperature; stir in parsley before proceeding.

Nutrition Facts : Calories 224.2, Fat 17, SaturatedFat 7.8, Cholesterol 39.5, Sodium 1099.7, Carbohydrate 4, Fiber 0.3, Sugar 0.7, Protein 14.5

POLENTA & PANCETTA STUFFING



Polenta & pancetta stuffing image

Add this unusual, creamy stuffing to your Christmas banquet this year

Provided by Good Food team

Categories     Buffet, Side dish

Time 1h20m

Number Of Ingredients 9

1 onion , finely chopped
2 tbsp olive oil
x packs cubetti di pancetta
1 garlic clove , crushed
2 thyme sprigs, leave stripped and finely chopped, plus extra to serve
x pack ready-cooked polenta , chopped into cubes
50g parmesan , grated
250ml single or whipping cream
250ml chicken or vegetable stock

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a large frying pan, gently fry the onion in the oil until soft, about 8-10 mins. Stir in the pancetta, garlic and thyme, and cook until the pancetta is browned and crisp. Stir in the polenta and half the cheese and cook for a few mins - don't worry if the polenta breaks up. You can prepare up to this stage up to a day ahead.
  • Add the cream and stock to the pan, mix thoroughly, then pour into an oiled baking dish. Sprinkle the remaining cheese over and bake for 40 mins or until browned on top. Allow to stand for 10 mins before serving.

Nutrition Facts : Calories 268 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.19 milligram of sodium

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