Tomato Sausage Polenta Recipes

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SAUSAGE WITH CREAMY POLENTA AND TOMATO SAUCE



Sausage with Creamy Polenta and Tomato Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

1 bunch broccoli rabe
2 pounds pork shoulder, cut into 1-inch chunks
4 cloves garlic, smashed and chopped
1 tablespoon kosher salt
1/2 tablespoon fennel pollen
1/2 tablespoon fennel seed
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan
Sausage casings, for stuffing
2 cups whole milk
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone
4 large cloves garlic, minced
1/4 cup olive oil
Two 28-ounce cans diced tomatoes
1 teaspoon crushed red pepper
5 basil leaves, cut into chiffonade
Kosher salt

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.

EASY POLENTA WITH TOMATO SAUCE



Easy Polenta with Tomato Sauce image

My entire family loves this recipe. A quick baked polenta topped with red sauce. Very easy to make and great the next day too (and the day after that!) Top with additional Parmesan cheese if you like.

Provided by Jacquita

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 20m

Yield 6

Number Of Ingredients 5

2 cups milk
2 cups chicken stock
1 cup yellow cornmeal
1 cup Parmesan cheese
2 cups spaghetti sauce, or your favorite recipe

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.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

POLENTA WITH ITALIAN SAUSAGE



Polenta with Italian Sausage image

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

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
1 pound Italian sausage links
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1/4 cup shredded Parmesan cheese

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.

BAKED POLENTA WITH TOMATO SAUCE AND RICOTTA



Baked Polenta with Tomato Sauce and Ricotta image

I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple dish relies once again on my favorite tomato sauce and not much else other than freshly cooked polenta made better than ever with a little added ricotta.

Provided by Art Smith

Categories     HarperCollins     Hominy/Cornmeal/Masa     Tomato     Vegetarian     Parmesan     Basil     Ricotta     Healthy     Dinner

Yield 4 servings

Number Of Ingredients 15

For the tomato sauce:
4 tomatoes
1 medium yellow onion, skin on
1 small bulb garlic
2 tablespoons extra-virgin olive oil
Salt
For the polenta:
1 cup polenta
1 tablespoon extra-virgin olive oil
4 tablespoons chopped fresh basil
1/2 cup ricotta cheese
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
For the garnish:
4 tablespoons chopped basil

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.

SAUSAGE POLENTA BAKE



Sausage Polenta Bake image

Polenta makes a tasty base for sausage in a tomato sauce in this casserole.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1-1/4 cups yellow cornmeal
1/2 teaspoon salt
4 cups boiling water
1/4 cup grated Parmesan cheese
1/2 pound bulk sweet Italian sausage
1/2 pound bulk hot Italian sausage
1 teaspoon olive oil
1 jar (24 ounces) garden-style spaghetti sauce
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • 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.

POLENTA WITH SAUSAGE AND TOMATO SAUCE



Polenta With Sausage and Tomato Sauce image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
6 ounces low-fat chicken or turkey sausage
8 ounces zucchini
14 ounces no-salt-added tomato puree
3 ounces no-salt-added tomato paste
3/4 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sugar
Freshly ground whole black pepper to taste
2 1/4 cups no-salt-added chicken stock
1 ounce Parmigiano Reggiano
8 tablespoons fine-ground cornmeal

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.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 11 grams, Carbohydrate 88 grams, Fat 18 grams, Fiber 12 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 1813 milligrams, Sugar 30 grams, TransFat 0 grams

ITALIAN SAUSAGES IN HOT TOMATO SAUCE WITH POLENTA



Italian Sausages in Hot Tomato Sauce With Polenta image

Nigella Express; must use a top quality tomato and chile pasta sauce; a regular pasta sauce won't do.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon chili oil
2 lbs Italian sausages (sweet or spicy)
4 tablespoons marsala wine
2 1/2 cups pasta sauce (chile tomato sauce for pasta)
1 cup water
1 lb instant polenta
chicken stock (for the polenta)
2 tablespoons olive oil

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.

Nutrition Facts : Calories 678.9, Fat 48.3, SaturatedFat 15.4, Cholesterol 86.3, Sodium 2331, Carbohydrate 19.5, Fiber 0.6, Sugar 10.9, Protein 31

POLENTA WITH ITALIAN SAUSAGE AND VEGETABLES



Polenta With Italian Sausage and Vegetables image

Use whatever flavor of polenta you like, the recipe recommends garlic-flavored but we've also used sun-dried tomato basil with great results. Italian sausage can be whatever spiciness you like. We've also used button mushrooms instead of cremini before.

Provided by noway

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
2 cups sliced onions
1 teaspoon minced garlic
2 cups cremini mushrooms, sliced
1 cup sliced zucchini
28 ounces crushed tomatoes in puree
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
17 ounces pre-cooked polenta, cut into 1/4 inch rounds
1 1/2 cups provolone cheese, shredded
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink.
  • Remove sausage from skillet and discard drippings except 1 tablespoons.
  • Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes.
  • Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone.
  • Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top.
  • Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.

BAKED POLENTA WITH SAUSAGE



Baked Polenta with Sausage image

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

3 cups water
1 cup milk
9 ¼ ounces instant polenta
½ cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
2 (3.5 ounce) links sweet Italian sausage, casings removed
1 cup sliced mushrooms
½ cup chopped onions
3 cloves garlic, diced
1 ½ cups dry white wine
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 teaspoon Italian seasoning
½ teaspoon dried oregano
2 cups shredded mozzarella cheese

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

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SPICY ITALIAN SAUSAGE AND POLENTA | READY SET EAT
Meanwhile, heat oil in large skillet set over medium heat; cook sausages for about 5 minutes or until browned all over. Stir in onion, garlic, thyme and basil; cook for 3 to 5 minutes or until softened. Stir in Ro*Tel® Original Diced Tomatoes & Green Chilies; bring to boil. Reduce heat to medium-low; simmer for 10 to 15 minutes or until thickened.
From readyseteat.ca
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POLENTA WITH SAUSAGES | SALUMERIA ITALIANA
1/2 teaspoon black pepper. Add salt to water in a large saucepan, bring to a vigorous boil. Pour medium-grind polenta into water in a steady stream. Cook over low heat for 25 minutes, stirring frequently. Add cheese and pepper, stir vigorously, and allow to simmer 5 more minutes until is thick and pulls away from the pan.
From salumeriaitaliana.com
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POLENTA WITH SPICY SAUSAGE RAGù RECIPE | MUTTI
Bring to a boil over high heat, reduce heat to medium, and simmer 6-7 minutes, stirring occasionally. Meanwhile, bring stock and milk to a boil over high heat in a large saucepan. Whisk in remaining 1/4 teaspoon salt and polenta. Reduce heat to medium, and cook until thick and creamy, 3-5 minutes, whisking frequently.
From mutti-parma.com
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ITALIAN SAUSAGE RAGU OVER POLENTA - THE MOUNTAIN KITCHEN
2018-12-06  · Heat the oil in a large skillet over medium-high. Add the sausage and cook stirring until crumbled and browned; about 5 to 7 minutes. Remove sausage from the skillet with a slotted spoon and transfer it to a bowl lined with paper towels or a sieve to drain. Remove the skillet from the heat, but do not wipe out the pan.
From themountainkitchen.com
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SAUSAGE WITH CREAMY POLENTA AND TOMATO SAUCE RECIPE ...
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.
From cookingchanneltv.com
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TRADITIONAL POLENTA WITH A SAUSAGE PORK RIB TOMATO SAUCE ...
2016-11-07  · FOR THE POLENTA. In a large pot add water and bring to a boil, gradually pour in corn meal, whisking constantly to combine, once it starts to boil reduce heat but keep whisking frequently, cook for approximately 45-50 minutes whisking and until thick. Taste for salt.
From anitalianinmykitchen.com
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BAKED POLENTA WITH SAUSAGE AND TOMATO SAUCE - FRESH FOOD ...
2017-09-22  · Heat oven to 400°. 5. Lightly grease a rimmed baking sheet. When tomato sauce is ready and polenta has cooled, invert baking sheet over the polenta pan and flip it over so that the parchment paper is on top and you can peel it off. 6. Remove sausages from tomato sauce and slice into 1/2″ thick rounds. 7.
From freshfoodinaflash.com
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POLENTA WITH SAUSAGE AND TOMATO SAUCE - PLAIN.RECIPES
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.
From plain.recipes
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POLENTA WITH TOMATO SAUCE AND SAUSAGE - RECIPES FROM ...
2016-12-20  · Ingredients for polenta: 2 – cups yellow corn meal 7 – cups water 2 – tsp. salt 1 – tbls. olive oil. Ingredients to top the polenta: Tomato sauce made with Italian sausage (use 2 lbs. of sausage for this recipe) Pecorino Romano Cheese – to taste. Directions: Bring the water and olive oil to a boil in a large pot. Once it is boiling ...
From recipesfrommothertoson.com
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GRILLED SAUSAGE, EGGPLANT & TOMATOES WITH POLENTA RECIPE ...
Grill sausage until charred and cooked through, 8 to 10 minutes. Let the eggplant and sausage cool for 10 minutes. Chop the eggplant into bite-size pieces and thinly slice the sausage. Add to the tomatoes along with basil. Serve the sausage and vegetable mixture on top of the polenta.
From eatingwell.com
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SAUSAGE AND TOMATO POLENTA | CANADIAN LIVING
2005-07-14  · Method. Remove casings from sausages; crumble sausages. In skillet, heat oil over medium-high heat; cook sausages and hot pepper flakes, stirring and breaking up meat until browned and crisp, about 8 minutes. Add tomatoes, water, oregano and salt ; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves space that ...
From canadianliving.com
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Top Asked Questions

How do you cook Polenta for sausages?
While the sausages are cooking, prepare the polenta by bringing the water or stock and milk to a simmer. Whisk in the polenta and salt, then reduce the heat to very low. Keep on a low heat for about 30 minutes, whisking occasionally, until the polenta reaches the smooth consistency you like.
How to cook Polenta for pasta?
For polenta, bring stock to the boil in a large saucepan over medium heat. Whisking continuously, add polenta in a thin, steady stream, reduce heat to low and stir occasionally with a wooden spoon, adding more water if necessary, until polenta is smooth and creamy (45-55 minutes). Stir through parmesan and butter, season to taste and keep warm.
What is sausage Ragu with polenta?
As if the sausage ragu wasn’t good enough alone, it is served poured over creamy polenta with melted parmesan cheese which this dish over the top, literally. I stumbled across this recipe last year in a copy of Cooking Light magazine and added it to my To-Try Recipe Binder.
How long to cook Italian sausage in sauce?
Add the tomato paste and passata and season well with salt. Bring to a simmer, then cover and reduce the heat to low. Simmer the sausages for 30 minutes until cooked through, and then simmer for a further 10-15 minutes uncovered until the tomato sauce has thickened.

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