Polenta With Sausage And Asiago Recipes

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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.

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

BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS



Baked Polenta with Sausage and Artichoke Hearts image

Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1/2 white onion, thinly sliced
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
3/4 cup marinated artichoke hearts, coarsely chopped
Coarse salt and ground pepper
1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
1/3 cup chicken stock
1/4 cup fresh parsley (optional), coarsely chopped

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
  • In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 330 g, Fat 15 g, Fiber 4 g, Protein 21 g, SaturatedFat 4 g

BAKED POLENTA WITH SAUSAGE



Baked Polenta with Sausage image

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

3 cups water
1 cup milk
9 ¼ ounces instant polenta
½ cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
2 (3.5 ounce) links sweet Italian sausage, casings removed
1 cup sliced mushrooms
½ cup chopped onions
3 cloves garlic, diced
1 ½ cups dry white wine
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 teaspoon Italian seasoning
½ teaspoon dried oregano
2 cups shredded mozzarella cheese

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

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.

POLENTA WITH SAUSAGE AND ASIAGO



Polenta with Sausage and Asiago image

Categories     Cheese     Pork     Bake     Spring     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 7

8 ounces Asiago cheese
3 tablespoons butter
1 3-ounce piece pancetta, cut into 1/2-inch pieces
1 2-ounce piece hard Italian salami, cut into 1/2-inch pieces
8 ounces sweet Italian sausages, casings removed, crumbled
7 cups water
1 1/2 cups yellow cornmeal

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Grate enough Asiago cheese to measure 1/4 cup. Cut remaining cheese into 1/2-inch dice.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add pancetta and stir until golden, about 3 minutes. Add salami and stir 1 minute. Transfer pancetta mixture and pan drippings to bowl. Add sausages to same skillet; sauté until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to paper towels to drain.
  • Bring 7 cups water to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter. Transfer polenta to prepared baking dish. Arrange sausage over polenta; sprinkle with grated Asiago. Bake until polenta is set and cheese melts, about 25 minutes.

SAUSAGE & PEPPERS WITH CHEESE POLENTA



Sausage & Peppers with Cheese Polenta image

Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

3 cups reduced-sodium chicken broth, divided
1-1/2 cups water
1 cup cornmeal
2 teaspoons olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, sliced
1 garlic clove, minced
1/2 cup shredded Asiago cheese
1/2 cup fat-free milk
1 teaspoon butter

Steps:

  • In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.

Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

POLENTA CASSEROLE WITH SAUTEED BELL PEPPERS AND SAUSAGE



Polenta Casserole With Sauteed Bell Peppers and Sausage image

From Cook's Illustrated 'Cover and Bake' cookbook, but I found it on Salt Lake City Desert News website --Sounds good. I know the original recipe calls for from scratch polenta, but this sounds easier. Not sure about cooking time.

Provided by Japanese Delight

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (24 ounce) package ready-cooked polenta (or more if you want a thicker layer of polenta)
2 tablespoons olive oil
3 medium red bell peppers, stemmed, seeded and sliced into 1/4-inch thick strips
1 large red onion, halved and thinly sliced
salt
1 1/2 lbs sweet Italian sausage, removed from its casing
6 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves (or about 2/3 teaspoon dried)
1/4 teaspoon red pepper flakes
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons red wine vinegar
ground black pepper
2 ounces asiago cheese, grated (about 1 cup)
2 tablespoons minced fresh parsley leaves

Steps:

  • Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute.
  • Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste.
  • Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8.

ROASTED BROCCOLI & CRISPY POLENTA WITH ROASTED PEPPER & ASIAGO CHICKEN SAUSAGE



Roasted Broccoli & Crispy Polenta with Roasted Pepper & Asiago Chicken Sausage image

Chicken sausage and roasted broccoli served with polenta make a simple and satisfying meal in minutes.

Provided by Allrecipes Member

Time 15m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage
1 pound broccoli
2 tablespoons extra-virgin olive oil
½ teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice
6 ounces roasted red peppers, jar or can cut into strips about 3/4 thick
1 ounce Asiago cheese, shredded or shaved
1 Extra virgin olive oil cooking spray
1 pound polenta, pre-cooked, cut into 1/2 slices

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Steam broccoli stalks for 10 minutes in a covered medium size sauce pan. Transfer to an oven proof dish, drizzle olive oil and lemon juice and season with the black pepper. Top with the strips of the roasted red pepper and the shredded Asiago cheese. Bake in the oven for 10 minutes.
  • Meanwhile, prepare a medium saute pan with pan spray, saute the Roasted Pepper & Asiago Chicken Sausages over medium-high heat 7 - 9 minutes, turning over half way. Slice on the diagonal 1/4 inch thick.
  • Using a non-stick pan (prepared with pan spray), over medium high heat, brown the polenta slices (2 -3 minutes per side). Should be nicely browned and crispy on both sides.
  • To serve, transfer the sliced polenta to a serving platter and top with the roasted broccoli and the sliced sausage pieces.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 14.2 g, Cholesterol 38.2 mg, Fat 8.7 g, Fiber 2.2 g, Protein 11.4 g, SaturatedFat 2.4 g, Sodium 587.8 mg, Sugar 2.2 g

POLENTA WITH SAUSAGE AND TOMATO SAUCE



Polenta With Sausage and Tomato Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
6 ounces low-fat chicken or turkey sausage
8 ounces zucchini
14 ounces no-salt-added tomato puree
3 ounces no-salt-added tomato paste
3/4 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sugar
Freshly ground whole black pepper to taste
2 1/4 cups no-salt-added chicken stock
1 ounce Parmigiano Reggiano
8 tablespoons fine-ground cornmeal

Steps:

  • Chop whole onion and saute in hot oil in large nonstick pan.
  • Mince garlic and add, cooking until onion begins to soften.
  • Remove sausage from casing and crumble into pan; brown on all sides.
  • Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
  • Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
  • Bring chicken stock to boil for polenta in covered pot.
  • Grate cheese coarsely.
  • Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush. Remove from heat.
  • Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 11 grams, Carbohydrate 88 grams, Fat 18 grams, Fiber 12 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 1813 milligrams, Sugar 30 grams, TransFat 0 grams

POLENTA WITH ITALIAN SAUSAGE



Polenta With Italian Sausage image

I love this dish. It is a nice change from pasta. The polenta is a nice base for the sausage and tomato combination.

Provided by KelBel

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups water
1 cup cornmeal
1 teaspoon salt
1 lb Italian sausage
2 garlic cloves, minced
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (6 ounce) can tomato paste
2 tablespoons minced fresh parsley
1/4 cup shredded parmesan cheese

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.

Nutrition Facts : Calories 592.6, Fat 34.3, SaturatedFat 12.1, Cholesterol 70.2, Sodium 2629.3, Carbohydrate 43.6, Fiber 5.4, Sugar 11, Protein 29.5

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE



Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe image

Categories     Leafy Green     Pork     Tomato     High Fiber     Fall     Gourmet

Yield Serves 4 generously

Number Of Ingredients 14

For 1 recipe basic polenta, kept warm:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
2 tablespoons olive oil plus additional if necessary
1 pound sweet Italian sausage links
1/4 cup water
1 bunch broccoli rabe (about 1 pound), chopped coarse and tough stems discarded
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1 cup chicken broth
a 28- to 32-ounce can whole tomatoes, drained, seeded, and chopped
1/4 cup dried currants
2 tablespoons tomato paste
Accompaniment: freshly grated Parmesan

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.

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CREAMY POLENTA WITH ITALIAN SAUSAGE AND KALE - SAVORY SIMPLE
2018-11-28 Heat a large skillet over medium-low heat and add 1 tablespoon of the olive oil. Add the sausage and cover. Cook, shaking the pan occasionally, for 15 minutes. (Note: if you're using sausage that's precooked, skip this step, adding the olive oil to the skillet in the next step). Once the sausage is cooked, use tongs to transfer it to a cutting board.
From savorysimple.net


POLENTA PIZZA WITH SAUSAGE, FENNEL AND ASIAGO CHEESE
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From thriftyfoods.com


BAKED POLENTA WITH SAUSAGE & MUSHROOMS - ITALIAN FOOD FOREVER
Preheat oven to 350 degrees F. Place the oil in a heavy skillet and brown the sausage meat until no longer pink. Add the mushrooms, onion, and garlic, and cook over medium heat until everything is soft and golden brown. Season with thyme, oregano, parsley, salt …
From italianfoodforever.com


SAUSAGE AND PEPPER POLENTA LASAGNA RECIPE
Make your entertaining this holiday season stress-free. This dish comes together quickly, but is elegant enough to serve to any guest.
From lifefitness.mooo.com


SAUSAGE AND KALE SAUTé WITH POLENTA RECIPE | MYRECIPES
Directions. Preheat broiler to high. Heat olive oil in a skillet over medium-high. Add sausage; cook 3 minutes, stirring. Remove sausage. Add polenta to pan; cook 5 minutes. Remove polenta. Add kale, 1 tablespoon water, and pepper to pan. Cover; cook 2 minutes.
From myrecipes.com


PROSCIUTTO COTTO AND BASIL POLENTA LOAF WITH ASIAGO CHEESE
Directions. Preheat oven to 325 F (160 C). Grease 9- x 5-inch (2 L) loaf pan. In bowl, whisk together cornmeal, flour, baking powder and salt.
From sharemastro.com


QUICK FRIED POLENTA WITH SAUSAGE MARINARA SAUCE RECIPE
2016-03-07 Layer the polenta slices over top. Ladle the sausage/sauce mixture over each slice of polenta. Sprinkle mozzarella over the sausage/sauce layer. Now broil for 2-3 minutes or until the cheese melts and begins to bubble. Top with fresh basil and serve hot!
From howdoesshe.com


POLENTA WITH ITALIAN SAUSAGE – A TASTE OF AMORE
2021-03-04 Heat a large heavy bottomed pot over medium-high heat for 1-2 minutes. Add 2 tablespoons of extra virgin olive oil and allow to heat for 1-2 minutes. Add garlic and red pepper flakes and cook until fragrant, about 1-2 minutes. Working in batches so as not to crowd the pan, sear the sausage on each side until the meat browns and releases easily ...
From atasteofamore.com


POLENTA WITH ASIAGO AND SAUTéED VEGETABLES RECIPE
For Polenta: Place water and salt in a 3 quart saucepan on low heat and bring to full boil. Gradually add cornmeal; cook, stirring constantly, until mixture begins to bubble, 4 to 5 minutes. Reduce heat to medium low; stir until almost all the water is absorbed, 5 to 6 minutes.
From cooksrecipes.com


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