Sausage With Creamy Polenta And Tomato Sauce Recipes

ITALIAN SAUSAGES IN TOMATO SAUCE WITH CHEESY POLENTA

Steps:

• Cut each sausage link into 4 pieces. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and cook until brown all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Add the remaining tablespoon oil to the skillet. When hot, add the peppers, onion and zucchini and season with salt. Cook, tossing, until the vegetables just begin to soften, about 4 minutes. Add the wine and reduce until syrupy, about 2 minutes. Add the tomatoes, red pepper flakes and 1/2 cup water. Bring to a simmer and cook until slightly thickened and the flavors have melded, about 10 minutes.
• Return the sausage to the skillet, stir in the spinach and simmer until the sausage is heated through and the spinach is wilted, about 2 minutes.
• Meanwhile, put 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Whisk in the polenta. Simmer until thickened, about 5 minutes. Remove from the heat and stir in the grated Pecorino Romano and butter. Season with salt, if needed.
• To serve, chop the basil leaves and stir into the sauce. Spoon the hot polenta into 4 shallow bowls. Top each with some of the tomato mixture. Use a vegetable peeler to shave more cheese over the top and garnish each serving with a basil sprig.
• Party Version: Make the polenta following the directions above. Spread the finished polenta onto 2 parchment-lined baking sheets in a thin even layer and refrigerate until set, about 30 minutes.
• Cut the polenta into squares (about 1 1/2 inches) and transfer to 2 parchment-lined baking sheets (or re-line the original baking sheets). Bake at 325 degrees F until crisp, about 35 minutes. (The polenta squares will continue to crisp up as they cool.)
• Cut the sausage into thin rounds, then cook and remove following the directions above.
• Chop the bell peppers, onion and zucchini a little more finely than called for above, then follow the directions for making the tomato sauce. Add the browned sausage (but not the spinach) to the skillet and simmer until heated through, about 2 minutes.
• To serve, lay a spinach leaf on each polenta crisp. Top with a dollop of the tomato mixture and a sausage round. Shave a bit of the Pecorino Roman onto each and top with a basil leaf.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

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.

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.

SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY POLENTA

Steps:

• For sausage:
• Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
• For sauce:
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
• Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
• Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
• Available at specialty foods stores and from zingermans.com.

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.

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.

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.

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.

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.