Polenta Hors Doeuvres With Sausage And Basil Recipes

FRIED POLENTA WITH TOMATO BASIL SAUCE

Steps:

• Butter a 12 by 14-inch baking dish and set aside.
• In a large pot, bring the stock and milk to a boil. While whisking, slowly add the cornmeal and continue to whisk until thick, about 15 minutes. Stir in the red peppers and the blue cheese, if using. Pour the mixture into the baking dish and cool completely in refrigerator. When the polenta has cooled, cut into squares. Heat 1 tablespoon olive oil in a saute pan. Place the polenta squares in the pan and cook until golden brown, about 3 minutes on each side. In another saute pan, heat the remaining olive oil and add tomatoes and garlic and cook for 2 to 3 minutes. Whisk in the wine and butter and reduce until sauce has thickened and then add the basil and thyme. Transfer the polenta to a platter and pour the tomato sauce over the squares.

POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)

Steps:

• Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
• As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
• Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
• To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
• Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
• Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.

POLENTA WITH SAUSAGE AND PEPPERS

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.

POLENTA HORS D'OEUVRES WITH SAUSAGE AND BASIL

Steps:

• For polenta, bring water, olive oil and salt to a boil over high heat in 4-quart saucepot. Remove from heat and stir in polenta with a wooden spoon. Cook over medium heat , stirring constantly, 5 minutes. Immediately spread into two lightly greased half sheet pans (18 x 12-inches). Let cool completely. Using a 2-inch round cookie cutter, cut into 48 rounds per sheet pan (6 across and 8 down). Place on clean sheet pan. Store covered with plastic wrap until ready to assemble.
• For sausage mixture, meanwhile, heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook onion and sausage, stirring occasionally, 3 minutes or until sausage is brown. Stir in sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sausage is done.
• To assemble, preheat broiler. Uncover polenta rounds; brush with additional olive oil and season lightly with additional salt. Broil about 7 minutes or until heated through and a light crust forms. Immediately top each round with 1 heaping teaspoon sausage mixture. Sprinkle generously with cheese and garnish with basil. Serve immediately.

POLENTA SAUSAGE MOZZARELLA CASSEROLE

Steps:

• Cook the onions and sausage in olive oil.
• Heat 3 tablespoons of olive oil in a large 2 to 3 quart saucepan on medium heat. Add the sliced onion and sausage and saute, stirring often, until the meat is browned.
• Add the garlic, salt, pepper, and fennel seeds to the saute pan. Cook, stirring occasionally, for 2 minutes.
• Add the tomato, cover the pan, lower the heat to medium, and simmer for 20 minutes.
• Broil the cooked polenta.
• While the sauce is cooking, coat the bottom of a 9x13 inch lasagna or gratin pan (a pan that can handle the heat of a broiler) with a tablespoon of oil.
• Add the cooked polenta or slices to the pan. Coat the top of the polenta with a little more olive oil.
• Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10 to 15 minutes.
• Add sauce and mozzarella and broil again.
• Pour sauce over broiled polenta, and then arrange mozarella slices over the top and return the casserole to the broiler.
• Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

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.

POLENTA HORS D'OEUVRES WITH SAUSAGE AND BASIL

Steps:

• For polenta, bring water, olive oil and salt to a boil over high heat in 4-quart saucepot. Remove from heat and stir in polenta with a wooden spoon. Cook over medium heat , stirring constantly, 5 minutes. Immediately spread into two lightly greased half sheet pans (18 x 12-inches). Let cool completely. Using a 2-inch round cookie cutter, cut into 48 rounds per sheet pan (6 across and 8 down). Place on clean sheet pan. Store covered with plastic wrap until ready to assemble.
• For sausage mixture, meanwhile, heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook onion and sausage, stirring occasionally, 3 minutes or until sausage is brown. Stir in sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sausage is done.
• To assemble, preheat broiler. Uncover polenta rounds; brush with additional olive oil and season lightly with additional salt. Broil about 7 minutes or until heated through and a light crust forms. Immediately top each round with 1 heaping teaspoon sausage mixture. Sprinkle generously with cheese and garnish with basil. Serve immediately.

POLENTA WITH ITALIAN SAUSAGE

Steps:

• Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly.
• Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
• Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet.
• Add 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 cheese. Serve immediately.

POLENTA WITH SAUSAGE AND BASIL

Steps:

• TO COOK POLENTA: In 4-quart saucepot, bring water, Olive Oil and salt to a boil over high heat. Remove from heat and stir in polenta with a wooden spoon. Return to medium heat and cook 5 minutes, stirring constantly. Immediately, spread into two lightly greased half sheet pans (18 x 12-inches). Let cool completely. Using a 2-inch round cookie cutter, cut into 48 rounds per sheet pan (6 across and 8 down). Place on a clean sheet pan. Store covered with plastic wrap until ready to assemble. TO MAKE SAUSAGE MIXTURE: Meanwhile, in 12-inch skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook onion, stirring occasionally, 3 - 5 minutes or until sausage is brown. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sausage is done. TO ASSEMBLE HORS D'OEUVRES: Preheat broiler. Uncover polenta rounds; brush with additional Olive Oil and season lightly with additional salt. Broil about 7 - 10 minutes or until heated through and a light crust forms. Immediately top each round with 1 very heaping teaspoon of heated sausage mixture. Sprinkle generously with grated Parmesan cheese and garnish each with basil chiffonade. Serve immediately.

POLENTA HORS D'OEUVRES WITH SAUSAGE, BASIL AND GOAT CHEESE

Steps:

• 1. For polenta, bring water, olive oil and salt to a boil over high heat in 4-quart saucepot. Remove from heat and stir in polenta with a wooden spoon. Cook over medium heat , stirring constantly, 5 minutes. Immediately spread into two lightly greased half sheet pans (18 x 12-inches). Let cool completely. Using a 2-inch round cookie cutter, cut into 48 rounds per sheet pan (6 across and 8 down). Place on clean sheet pan. Store covered with plastic wrap until ready to assemble. NOTE: as a shortcut, Polenta is also available pre-made and ready to slice in most grocery stores 2. For Italian sausage mixture, meanwhile, heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook onion and sausage, stirring occasionally, 3 minutes or until sausage is brown. Stir in sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sausage is done. If using ground sausage, you may want to form into small patties before cooking to make eating easier on polenta. 3. To assemble, preheat broiler. Uncover polenta rounds; brush with additional olive oil and season lightly with additional salt. Broil about 7 minutes or until heated through and a light crust forms. You can also fry the polenta in olive oil until brown. Immediately top each round with 1 heaping teaspoon sausage mixture. Sprinkle generously with goat or parma cheese and garnish with basil. Serve immediately.