Roasted Broccoli Crispy Polenta With Roasted Pepper Asiago Chicken Sausage Recipes

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ASIAGO ROASTED BROCCOLI



Asiago Roasted Broccoli image

This high-fiber recipe features a clever method for roasting broccoli: You preheat a baking sheet before adding the vegetable, ensuring crispy, browned edges.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 cups broccoli florets (2 to 3 large heads)
5 tablespoons extra-virgin olive oil
4 large cloves garlic, roughly chopped
2 large shallots, roughly chopped
Kosher salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup finely shredded aged Asiago cheese
Zest of 1 lemon (about 2 teaspoons)

Steps:

  • Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F.
  • Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.

Nutrition Facts : Calories 240 calorie, Fat 20 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 830 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 6 grams, Sugar 1 grams

ROASTED RED PEPPER POLENTA



Roasted Red Pepper Polenta image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

3 red bell peppers
1 teaspoon kosher salt
2 cups stone-ground cornmeal
1 cup freshly grated Pecorino Romano
2 tablespoons unsalted butter

Steps:

  • To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
  • In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

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 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.

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

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

CHINESE BROCCOLI WITH SAUSAGE AND POLENTA



Chinese Broccoli with Sausage and Polenta image

Categories     Pork     Vegetable     Sauté     Quick & Easy     Sausage     Broccoli     Winter     Simmer     Boil     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

2 lb Chinese broccoli, thick ends trimmed
For polenta
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta (not instant) or yellow cornmeal
3 tablespoons unsalted butter, softened
1/2 cup heavy cream
2 tablespoons finely grated parmesan
For sausage and garlic
2 tablespoons olive oil
3/4 lb hot Italian sausage, casings removed
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper

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.

ROASTED BROCCOLI WITH ASIAGO



Roasted Broccoli with Asiago image

Provided by Amy Finley

Categories     Cheese     Vegetable     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Broccoli     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tablespoons olive oil
1 cup grated Asiago cheese

Steps:

  • Preheat oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.

BROCCOLI WITH ASIAGO



Broccoli with Asiago image

This is one of the best (and most simple) ways I've found to serve broccoli. It's also good with Parmesan if you don't have the Asiago cheese. -cjintexas, Tasteofhome.com, Community

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 bunch broccoli, cut into spears
4 teaspoons minced garlic
2 tablespoons olive oil
1/4 teaspoon salt
Dash pepper
1 cup shaved Asiago cheese

Steps:

  • Place broccoli in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until broccoli is tender. Drain well. Remove and keep warm., In the same skillet, saute garlic in oil for 1 minute. Stir in the broccoli, salt and pepper. Top with cheese.

Nutrition Facts : Calories 213 calories, Fat 15g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 263mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.

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

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