BAKED POLENTA WITH SAUSAGE
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
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
CREAMY POLENTA WITH ANDOUILLE SAUSAGE
Steps:
- Bring the milk and 2 cups water to a simmer in a medium saucepan over low heat.
- Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Once the oil starts to shimmer, add the andouille and spread out into a single layer. Cook until browned on the first side, 2 to 3 minutes. Use tongs to flip the sausage pieces and cook until browned on the second side, 2 to 3 minutes more. Use tongs or a slotted spoon to transfer the sausage to a medium bowl and cover with foil to keep warm.
- Add the bell pepper and a pinch of salt and pepper and cook, stirring occasionally, until tender and browned in spots, about 3 minutes. Add a drizzle more of oil if the pan seems too dry.
- Transfer to a medium bowl and cover with foil to keep warm. Add the tomatoes and cook, without moving, until the tomatoes are browned on their bottoms and the skins on some are starting to burst, about 2 minutes; add a drizzle of oil if the pan seems too dry. Shake the skillet from side to side several times to turn the tomatoes and cook, shaking the pan frequently to keep the tomatoes moving, until the skins on all of the tomatoes have burst, about 2 minutes more. Transfer the tomatoes to the same bowl as the bell pepper, then season with salt and pepper and stir gently to combine.
- By this time, the milk and water should have come to a simmer. Slowly whisk in the polenta, and a pinch of salt and pepper then continue whisking until the polenta has thickened and just pulls from the sides of the saucepan, about 5 minutes. Turn off the heat and stir in the butter and Cheddar until melted, about 1 minute. Season to taste with additional salt and pepper if needed. If you would like the polenta looser, whisk in 1/4 to 1/2 cup warm water.
- Divide the polenta among 4 bowls and top with the andouille sausage, bell pepper and tomatoes. Garnish with the scallions and serve with hot sauce on the side.
POLENTA WITH ITALIAN SAUSAGE
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
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.
BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS
Provided by William Viets
Categories Onion Pepper Pork Breakfast Sauté Parmesan Sausage Cornmeal Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
- Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.
SAUSAGE BREAKFAST POLENTA BOWLS
Wow. Wow. Wow. I've never tried polenta, and this was terrific. Loved the flavors. Recipe courtesy of No Spoon Necessary.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the sundried tomato pesto:.
- In the bowl of a food processor, add sun dried tomatoes, garlic, parmesan cheese, pine nuts, olive oil, and a pinch of salt. Process until smooth, combined and paste-like.
- For polenta:.
- In a large saucepan bring 1/2 cup water, milk, and butter to a rapid simmer over medium high heat. Add in prepared polenta and reduce heat to medium-low.
- Cook stirring constantly until polenta is softened, about 3 to 4 minutes. Use an immersion blender to puree until creamy. Stir in fontina cheese, thyme, 1/2 teaspoon salt, and a pinch of pepper. Taste and adjust for seasoning. Cover and keep warm, stirring from time to time.
- Meanwhile, cook sausage and kale:.
- Heat a splash of oil in a large, deep-sided skillet over medium high heat. Add the sausage and season with paprika, 1/8 teaspoon of salt, and a pinch of pepper. Drizzle with maple syrup. Cook until browned, using the edge of the spatula to break into crumbles, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
- Reduce the heat to medium (add a splash of oil if the pan is dry) and add the diced onion. Cook until onions begin to color, about 7 to 8 minutes. Add in the garlic and saute until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add the kale and 1/2 cup chicken stock. Season with a pinch of salt and pepper. Cover skillet and cook, stirring occasionally, until kale is tender and soft, about 7 to 8 minutes. Transfer kale to plate with sausage. Tent gently with aluminum foil.
- Poach the eggs:.
- Fill a medium pot with 2 to 3 inches of water and bring to a simmer. Reduce heat until it is barely simmering (180 to 190 degrees). Break egg into a small bowl and transfer to a fine mesh strainer. Carefully swirl the egg around the strainer to remove any excess whites. Tip the strainer into the water and add the egg. Swirl gently with a wooden spoon for a few seconds. Repeat straining and add with remaining whites. Cook, swirling water occasionally, until egg whites are set but yolks are soft, 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove eggs with a slotted spoon to a plate.
- Assemble the bowls:.
- Divide polenta between serving bowls. Top with sausage, sauteed kale, and a poached egg. Finish with sundried tomato pesto.
Nutrition Facts : Calories 490.1, Fat 38.4, SaturatedFat 14, Cholesterol 262.8, Sodium 661.2, Carbohydrate 13.2, Fiber 1.4, Sugar 7.5, Protein 23.7
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