Polenta Tart With Sausage Broccoli Recipes

POLENTA WITH BROCCOLI AND SAUSAGE

Steps:

• For the polenta: Bring vegetable broth and salt to a boil in a pot. Gradually add cornmeal, stirring constantly. Bring to a boil. Simmer, stirring occasionally, until cooked. Remove from heat. Stir in butter. Season with salt and nutmeg and keep warm.
• Rinse and trim broccoli. Blanch broccoli in salted boiling water, 2-3 minutes. Remove and rinse with cold water. Drain.
• Remove sausages from skins and fry in hot oil until browned and crumbly. Add broccoli, toss to combine, and season with salt and pepper.
• Rinse thyme, shake dry and strip off leaves. Chop leaves finely and stir into polenta. Spoon polenta onto warmed plates, and top with the broccoli and sausage mixture. Garnish with freshly grated parmesan.

ITALIAN SAUSAGE WITH POLENTA

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.

CHINESE BROCCOLI WITH SAUSAGE AND POLENTA

Steps:

• Cook broccoli:
• Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.
• Cook polenta:
• Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
• Sauté sausage and garlic while polenta cooks:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
• Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

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.

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.

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 TART WITH SAUSAGE & BROCCOLI

Steps:

• Heat oven to 190C/170C fan/gas 5. In a large saucepan, bring the stock to the boil. Slowly pour in the polenta, a little at a time, until completely absorbed. Lower the heat, stir quickly for 5 mins, then remove from the heat altogether. Stir in 1 tbsp of the Parmesan, then spread the polenta out on a large parchment-lined baking sheet, so that it's 2-3cm thick.
• Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
• Sprinkle the mozzarella and remaining Parmesan over the polenta, then top with the tomatoes, garlic, broccoli and sausage. Bake for 20 mins until the sausage is browned and the sides of the polenta crisp.

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.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
• Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
• In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
• Serve polenta sprinkled with Parmesan.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

ITALIAN SAUSAGE, BROCCOLI AND POLENTA SHEET PAN DINNER

Steps:

• Heat oven to 425°F.
• Toss vegetables with dressing; spread onto half of foil-covered rimmed baking sheet sprayed with cooking spray. Place sausages next to vegetables.
• Bake 25 min., turning sausages after 15 min.
• Push vegetables and sausages to one side of sheet pan. Place polenta slices in single layer on remaining side of pan. Bake 5 to 7 min. or until heated through, turning after 4 min.
• Top polenta with cheese; bake 4 min. or until melted. Serve with the vegetables and sausages.

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.

SAUSAGE AND BROCCOLI RABE WITH POLENTA

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
• Rinse under cold water and drain again. Cut into 2 inch lengths.
• In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
• Remove. When cool enough to handle, cut into slices.
• Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
• Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
• Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
• Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
• Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
• Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.