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
Number Of Ingredients 17
- 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
BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS
- 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
SAUSAGE POLENTA BAKE
- In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese. , Spread polenta into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, in a large skillet, cook sausage in oil over medium heat for 5 minutes or until no longer pink; drain. Add spaghetti sauce; cook for 5 minutes or until heated through. , Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 311 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 887mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.
SAUSAGE AND POLENTA CASSEROLE
- Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,.
- heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,.
- and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges.
- and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and.
- sprigs of herbs.
Nutrition Facts : Calories 419.6, Fat 29, SaturatedFat 14.5, Cholesterol 75.7, Sodium 953.6, Carbohydrate 20.1, Fiber 2.4, Sugar 3.2, Protein 20.8
TOMATO SAUSAGE POLENTA
"Won't you stay for supper?" is a question our family asks friends often. That's why I've got plenty of recipes like this meaty, tomatoey one-perfect for spur-or-the-moment company. Potlucks and church dinners are common around here, too, and this is my most-requested contribution.
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 17
- In a large saucepan, cook the sausage, onion, garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, oregano and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside. , In a small bowl, combine the flour, Parmesan cheese, cornmeal, sugar, baking powder and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. , Pour into greased 9-in. square baking dish. Carefully pour tomato mixture over batter. Bake at 400° for 20-25 minutes until golden. Sprinkle with the cheddar cheese.
Nutrition Facts :
BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)
- Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
- Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
- Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
- When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
- Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
- Add 4 tablespoons olive oil into the wide saucepan, scatter the bacon pieces into it, and set over med-high heat.
- Cook, stirring, until the bacon starts rendering fat, then drop in the sausages; let them sizzle and begin to brown.
- Add the chopped onion and the two bay leaves, and stir them around the pan bottom; meanwhile, keep rolling over the sausages so they color on all sides.
- Cook for several minutes to allow the onion and meat to caramelize, then clear a space on the pan bottom and drop in the tomato paste.
- Stir it in the clear spot for a minute, until sizzling, then spread the paste all around the pan, stirring and tumbling the sausages so they are coated.
- Pour the red wine vinegar into a clear space in the pan, let it sizzle and evaporate for a few minutes, then stir and tumble everything again.
- Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the caramelization as the water bubbles.
- Pour in the crushed tomatoes and stir well.
- Rinse the tomato containers with a second cup of water, and pour that in too.
- Season with 1/2 teaspoon salt, stir everything together, and bring to a boil.
- Keep the tomato sauce bubbling gently for about 10 minutes, then spill the beans into the pan; stir in the beans while the sauce returns to a boil.
- Stir in the water, if needed, so the sauce is loose and nearly covers the sausages and beans.
- Cook at a gentle boil, stirring now and then, until the beans are tender and the sauce has nicely thickened, 10 minutes or more (add water if the beans need longer cooking; or, if the sauce seems too loose, reduce it quickly over high heat).
- Turn off the heat, and adjust the seasonings with salt and pepper.
- Cover the pan to keep the beans warm until the polenta is ready to serve.
- Assemble individual portions in warm wide pasta bowls; first dip a large spoon in water, and with it scoop up polenta and mound it in each bowl.
- Spoon over a generous helping of beans in sauce, and lay a sausage on top.
- Drizzle with olive oil, grind on more black pepper, and serve immediately.
Nutrition Facts : Calories 684.7, Fat 37, SaturatedFat 9.9, Cholesterol 47.3, Sodium 1671.5, Carbohydrate 55.2, Fiber 20.5, Sugar 6.2, Protein 35
SAUSAGE POLENTA LASAGNA BAKE
- Preheat oven to 375 degrees F. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sausage to pan, breaking it up into pieces with a wooden spoon, until slightly browned (don't worry if sausage isn't fully cooked - the sausage will continue to cook later on). Remove sausage from pan and saute mushrooms and onions in the remaining drippings. When fully sauteed, add sausage back into pan and stir in marinara sauce. Simmer sauce on low heat for 10 minutes to allow liquid to evaporate. Remove sauce from stove and divide into two equal parts. In a separate frying pan, add one tablespoon of olive oil and sear polenta slices until sides are slightly browned. Set aside for assembly. Cover the bottom of a 12.5"x9" casserole dish with half the polenta slices. Thinly spread about half of the pesto over the polenta. Cover polenta with half the sausage and marinara mixture and 1/2 cup of mozzarella cheese. Repeat the next layer with polenta, pesto and sauce. Cover dish with foil adn bake in preheated oven for 25 minutes. Remove, uncover, and top with remaining mozzerella cheese and sprinkle top with Parmesan cheese. Return to oven, uncovered, until cheese is melted and slightly golden, about 5 to 7 minutes.
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- Oil a 9 x 13-inch baking dish. Heat a large skillet over medium-high heat. Add the oil and heat an additional 30 seconds. Add the sausage to the pan and cook, stirring often with a wooden spoon and breaking the sausage into 1-inch pieces, until the sausage pieces are beginning to brown, about 3 minutes.
- Add the onion, peppers, salt, and oregano to the pan and stir to combine. Cover the pan with a lid and cook for 5 minutes, stirring occasionally until the peppers and onions just begin to soften and the flavors have married. Set aside to cool slightly.
- In a large saucepan combine the milk, chicken broth, and salt and bring to a simmer over medium-high heat. Reduce the heat to medium and whisk in the polenta, stirring until smooth. Switch to a wooden spoon and cook for about 5 minutes, stirring often. Remove from the heat and stir in the butter and cheese.
- Pour half of the polenta into the prepared pan and spread evenly. Ladle ½ cup of the marinara over the polenta and top with half of the sausage mixture. Sprinkle with 1 cup of the provolone. Repeat with the remaining
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- In a large skillet cook sausage, jalapeño pepper (if desired), and the 2 cloves garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently.
- In another large skillet heat oil over medium heat. Add mushrooms, green onions, the 2 cloves garlic, and rosemary. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally.
- For polenta, in a large saucepan bring broth, the water, and Italian seasoning to boiling. Slowly add cornmeal, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 8 to 10 minutes or until mixture is thickened, stirring occasionally.
- Meanwhile, grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish.
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- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.
- Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
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- In a large skillet cook sausage, jalapeño (if desired), and the 2 cloves garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently.
- In another large skillet heat oil over medium heat. Add mushrooms, green onions, the 2 cloves garlic, and the rosemary. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is thickened.
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- Grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish. Working quickly, spread half of the polenta over sausage mixture in dish. Top with mushroom mixture and half of the cheese. Quickly spread the remaining polenta over top as evenly as possible. Top with the remaining sausage mixture and the remaining cheese. Cool completely.
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- Preheat broiler to high. Heat 3 tbsp. oil in a 2- to 3-qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.
- Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring and breaking it into small pieces with a wooden spoon as it firms up, about 5 minutes. Cover pan and cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add tomato sauce and simmer 10 minutes.
- While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9- by 13-in. baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.
- Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.
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