Polenta With Sausage And Tomato Sauce Recipes

POLENTA CAKES WITH QUICK SAUSAGE SAUCE

Steps:

• For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you must taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
• Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the sage and mascarpone.
• Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic wrap smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
• For the sauce: Preheat the oven to 375 degrees F.
• Place the sausage in the oven and roast for 15 minutes.
• In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper.
• When the sausage is roasted, remove it from the oven and coarsely chop.
• Coat a wide, deep pot with olive oil and add the pureed veggies. Cook the veggies until they start to brown, about 10 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add the white wine and reduce by half. Toss in the chopped sausage and the tomato puree. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes.
• Remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano.
• Transfer a few polenta cakes to a plate and top with the sausage sauce. Sprinkle with more grated Parmigiano.
• Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl with the pork shoulder on top.
• Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander. Mix to combine well.
• Grind the pork shoulder twice through a grinding disk with large holes. Grind the meat into the bowl sitting on ice.
• Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
• Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
• Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
• Refrigerate the sausage until ready to cook.

SAUSAGE WITH CREAMY POLENTA AND TOMATO SAUCE

Steps:

• For the sausage: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the broccoli rabe to the pot and cook for a few minutes. Drain and immediately transfer to the ice bath; let cool. Remove and pat dry, then chop finely. Set aside.
• Run the pork shoulder through a meat grinder, first using the medium grinder-plate, and then using the small grinder-plate.
• Transfer the ground pork to a large mixing bowl. Add the garlic, broccoli rabe, salt, fennel pollen, fennel seeds, red pepper and Parmesan. Mix well.
• Using a sausage stuffer, stuff the sausage mixture into casings, and twist into links. Cut the links to separate the sausages.
• Bring a pot of water to a boil. Place the sausage links into the pot, making sure they're submerged. Turn down the heat and simmer the sausages until cooked through, about 10 minutes. Remove and dry on paper towels. Set aside.
• For the polenta: In a medium saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? Taste it! When the liquid has reached a boil, slowly whisk in the polenta in small sprinkles. Once all the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone. Keep warm.
• For the tomato sauce: In a medium pot, combine the garlic, olive oil, tomatoes, 1 cup water, red pepper, basil and some salt. Bring to boil, lower heat, and simmer for 5 minutes.
• To serve, spoon a pool of polenta onto a plate, add a ladle of tomato sauce, and top with a sausage.

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.

EASY POLENTA WITH TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.
• Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.
• Bake for 10 minutes in the preheated oven, or until sauce is bubbling.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA

Steps:

• To prepare the tomato sauce:
• Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
• Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
• To prepare the polenta:
• Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
• To serve:
• Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

POLENTA WITH SAUSAGE AND TOMATO PEPPER SAUCE

Steps:

• Heat a large nonstick pan until it is very hot.
• Remove sausage from casing, and break into bite-size pieces. Reduce heat to medium high; sauté sausage until it browns on both sides.
• Chop whole onion.
• Add oil to pan. Then, add onion and cook until it softens. Mince garlic, and add to pan.
• Bring broth to boil in covered pot.
• Wash, trim, seed and chop peppers. Add them and the hot pepper flakes to the onion as it cooks. Sauté a minute or two, and stir in thyme, oregano, tomatoes and sherry; reduce heat to low, and cook mixture.
• Slowly stir the polenta into the boiling stock. Cook over medium high heat until polenta boils and thickens. Season with pepper and salt. Serve topped with the sausage-vegetable mixture.

POLENTA WITH SAUSAGE AND TOMATO SAUCE

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.

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 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.

ITALIAN SAUSAGES IN HOT TOMATO SAUCE WITH POLENTA

Steps:

• Heat the chile oil in a skillet and add the sausages; separating the links and letting them fry for about 5 minutes until they are colored.
• Add in the Marsala and let the pan bubble for a minute or so, then pour the tomato chile sauce and water over the sausages.
• Simmer for 15 minutes while you make the polenta; prepare polenta according to package directions except use chicken stock rather than just water.
• When the polenta is cooked, whisk in 2 tablespoons olive oil.
• Divide the polenta among 6 warm plates and top with the sausages and hot tomato sauce. If you have more sauce than you need per plate, just pour it into a little pitcher for people to add as they want.