CREAMY POLENTA WITH PARMESAN AND SAUSAGE
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
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
TURKEY SAUSAGE, PEPPER AND ONION SKILLET
Meet weeknight cooking at its best! Combining a few flavorful ingredients (Italian sausage, onions, garlic) with pantry staples (Muir Glen™ crushed tomatoes, Italian seasoning) and utilizing a simple cooking technique (grab that skillet), this recipe builds flavor with every step. Here's what we mean: Onions and peppers are sautéed in the drippings left behind from cooking the sausage. Aromatic garlic and Italian seasoning get added toward the end, so they have time to bloom (open up) without getting overcooked. Acidic tomatoes help release any flavor stuck to the bottom of the pan after the other ingredients have been cooked, to the benefit of the entire dish (and the dishwasher!). So the end result is a single-dish dinner alive with richly spiced sausage, silky cooked vegetables and swimming in a tomatoey pan sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
- Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
- Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
- Garnish with fresh basil and Parmesan cheese.
Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 85 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 770 mg, Sugar 8 g, TransFat 0 g
POLENTA WITH SAUSAGE AND PEPPERS
Steps:
- Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
- Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.
TURKEY SAUSAGE & PEPPERS WITH POLENTA
Make and share this Turkey Sausage & Peppers With Polenta recipe from Food.com.
Provided by Honeysuckle White a
Categories Poultry
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat a non-stick or lightly oiled skillet over medium high heat.
- Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add 1/2 - 2/3 cup water, cover, turn sausages occasionally, and cook to 165°F. Remove from skillet and keep warm.
- Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
- Add Italian seasoning and garlic; cook 2 minutes.
- Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
- In large saucepan over medium heat, bring polenta, water and 1/2 teaspoon salt to a boil, stirring constantly until polenta thickens.
- Cook about 5 minutes more, stirring occasionally.
- Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
- Garnish with Parmesan cheese and/or chopped parsley, if desired.
- Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.
Nutrition Facts : Calories 128.8, Fat 3.3, SaturatedFat 0.5, Sodium 39.4, Carbohydrate 23.2, Fiber 3.6, Sugar 4.8, Protein 3
SAUSAGE-AND-PEPPER RAGU OVER POLENTA
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
- In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.
TURKEY SAUSAGE WITH PEPPERS AND ONIONS
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein centered meals. Turkey sausage is combined with sweet, vitamin C-rich Cubanelle peppers.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Gently toss peppers, onions, garlic, oregano, oil, and sausages in a large bowl. Transfer to an 11-by-17-inch rimmed baking sheet. Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50 to 55 minutes.
Nutrition Facts : Calories 346 g, Cholesterol 68 g, Fat 19 g, Fiber 5 g, Protein 22 g, Sodium 736 g
TURKEY SAUSAGE AND PEPPER SKILLET
This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.
Provided by France C
Categories Meat and Poultry Recipes Turkey Sausage
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
- Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
- Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 7.5 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 1.8 g, Protein 16.9 g, SaturatedFat 3.4 g, Sodium 746.8 mg, Sugar 3.5 g
ITALIAN SAUSAGE WITH POLENTA
This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.
TURKEY POLISH SAUSAGE AND PEPPERS
Red and yellow peppers are sauteed with mushrooms, zucchini, and turkey kielbasa for a great-tasting and colorful meal. This light and delicious recipe is my family's favorite! I hope it will be yours too!
Provided by Hawn
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly. Season with steak seasoning and onion powder. Cover, and cook for about 10 minutes.
- Add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.6 g, Cholesterol 49.6 mg, Fat 12.8 g, Fiber 3 g, Protein 16.4 g, SaturatedFat 3.3 g, Sodium 1191.6 mg, Sugar 7.6 g
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 & PEPPERS WITH POLENTA
From Family Circle. I couldn't find a similar recipe, but there are many other "Sausage & Peppers" dishes. This one is quick and easy, not to mention filling. This could be doubled.
Provided by Smilyn
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
- Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
- Meanwhile stir instant polenta into boiling milk.
- Cook, stirring, for 3 minutes.
- Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
- Pour polenta onto serving platter, spreading evenly.
- To sausages, add peppers and tomatoes.
- Reduce heat to medium, partially cover and cook 5 minutes.
- Pour mixture over polenta and top with additional grated Parm.
Nutrition Facts : Calories 544, Fat 39.5, SaturatedFat 18.3, Cholesterol 99.1, Sodium 1960.2, Carbohydrate 23.7, Fiber 2.8, Sugar 8.9, Protein 25.2
TURKEY SAUSAGE AND PEPPERS
Steps:
- In a skillet cook the sausage in 1/2 cup of the water, covered, over moderate heat for 20 minutes and add the onion, the fennel, and the bell peppers. Increase the heat to moderately high, sauté the mixture, uncovered, stirring frequently and adding more water if necessary to keep the mixture from sticking, for 20 minutes, or until the vegetables are tender, and sprinkle it with the scallions.
SAUSAGE & PEPPERS WITH CHEESE POLENTA
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
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
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