Instant Pot Italian Sausage And Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INSTANT POT® POLENTA



Instant Pot® Polenta image

Polenta, a staple of Northern Italian cuisine, is traditionally made by adding cornmeal to boiling salted water and stirring with a wooden spoon until your biceps aches! You can achieve the same results by letting your Instant Pot® do all of the work for you! We like to serve this topped with browned Italian sausage and pork ribs that have simmered in a sauce made with onions, garlic, basil and tomato sauce until the ribs are falling off the bone-tender! Serve with additional cheese, if desired. Delizioso!

Provided by Kim's Cooking Now

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

3 ¾ cups water
1 cup polenta
½ teaspoon salt
3 tablespoons butter
2 tablespoons heavy cream
½ cup grated Parmigiano-Reggiano cheese
½ cup grated Pecorino Romano cheese

Steps:

  • Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

Nutrition Facts : Calories 376 calories, Carbohydrate 31.8 g, Cholesterol 60.7 mg, Fat 21.6 g, Fiber 2.7 g, Protein 14.2 g, SaturatedFat 12.5 g, Sodium 1059.6 mg, Sugar 2.2 g

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

INSTANT POT® PASTA WITH ITALIAN SAUSAGE



Instant Pot® Pasta with Italian Sausage image

Easy to throw it all together and let it cook in the Instant Pot®.

Provided by Tammy Doerr

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons olive oil
1 cup sliced onion
1 cup sliced bell peppers, any color
1 (12 ounce) package Italian-style chicken sausage links, or more to taste, casings removed
2 cloves garlic, minced
1 (26 ounce) jar marinara sauce
3 cups water
3 cups chopped fresh spinach, or more to taste
10 ounces penne pasta
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 cup shredded Italian cheese blend

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

Nutrition Facts : Calories 785.7 calories, Carbohydrate 86 g, Cholesterol 59.2 mg, Fat 35.7 g, Fiber 9.4 g, Protein 32.2 g, SaturatedFat 13 g, Sodium 1737.7 mg, Sugar 20.9 g

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 SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

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.

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES



Creamy Slow-Cooker Polenta With Sausages image

The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.

Provided by Sarah DiGregorio

Categories     sausages, vegetables, main course

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 cups dried polenta (not quick-cooking)
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (32-ounce) jar good-quality marinara sauce
5 garlic cloves, smashed and chopped
2 tablespoons olive oil, plus more for the sausages
Leaves from 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt
6 raw hot or sweet Italian sausages (pork, turkey, chicken or vegan)
1 (3.5-ounce) jar capers, drained
1/3 cup drained, pickled sliced pepperoncini, banana peppers or cherry peppers
3/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
  • About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
  • Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.

ITALIAN SAUSAGE WITH POLENTA



Italian Sausage with Polenta image

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

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped red onion
4 garlic cloves, minced
2-1/2 cups fresh broccoli florets
2 cans (15 ounces each) crushed tomatoes
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1 cup cornmeal
Shaved Parmesan cheese, optional

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.

POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)



Polenta and Sausages for a Crowd (Polenta alla Spianatora) image

Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two.

Provided by David Tanis

Categories     dinner, grains and rice, sausages, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups medium cornmeal
Kosher salt and black pepper
8 to 10 cups boiling water or chicken broth
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely diced
1 1/2 pounds Italian fennel sausage, sweet or hot, in 2- to 3-ounce links
1 bay leaf
3 garlic cloves, minced
1 basil sprig, plus more leaves for garnish
1 cup dry red wine
1 (28-ounce) can crushed tomatoes with their juices
Red-pepper flakes, to taste
1/2 pound sliced wild or cultivated mushrooms (optional)
Chopped parsley, for garnish
Grated pecorino cheese, for garnish

Steps:

  • Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
  • As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
  • Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
  • To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
  • Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
  • Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.

More about "instant pot italian sausage and polenta recipes"

INSTANT POT POLENTA RECIPE | BON APPéTIT
instant-pot-polenta-recipe-bon-apptit image
Web Nov 14, 2017 Step 1 Whisk polenta and 4 cups water in Instant Pot until combined. Season with 1 tsp. salt and several grinds of pepper. Bring …
From bonappetit.com
4.6/5 (75)
Author Carla Lalli Music
Servings 4
Estimated Reading Time 6 mins
  • Whisk polenta and 4 cups water in Instant Pot until combined. Season with 1 tsp. salt and several grinds of pepper. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. Cook at high pressure for 9 minutes. When timer goes off, manually release pressure. Carefully open lid and whisk polenta until homogenous and creamy.
  • Whisk butter into polenta, then gradually add 4 oz. Pecorino, whisking until melted. Taste and season with more salt, if needed, and lots of pepper.
  • Transfer polenta to a wide shallow bowl. Top with more cheese and coarsely grind more pepper over.
See details


INSTANT POT POLENTA - RACHEL COOKS®
instant-pot-polenta-rachel-cooks image
Web Oct 21, 2022 Instructions. Add polenta, salt and water (or chicken broth) to Instant Pot (mine is a 6 quart). Stir to combine and cover. Set for …
From rachelcooks.com
5/5 (2)
Calories 303 per serving
Category Sides & Vegetables
See details


INSTANT POT CREAMY CHEESY POLENTA | TESTED BY AMY + JACKY
instant-pot-creamy-cheesy-polenta-tested-by-amy-jacky image
Web Jun 12, 2021 By Amy + Jacky · June 12, 2021 Super Easy . 40 mins . Italian Please share & enjoy our recipe Sub Learn how to make Instant Pot Polenta! Save time and no need for constant stirring to make this …
From pressurecookrecipes.com
See details


INSTANT POT ITALIAN SAUSAGE & PEPPERS - THE SHORT ORDER …
instant-pot-italian-sausage-peppers-the-short-order image
Web Apr 1, 2022 Olive Oil Mild or Hot Italian Sausage Links Onion Bell Peppers Canned Diced Tomatoes Garlic Dried Basil Salt & Pepper to taste See the recipe card for amounts and full instructions. How to Cook …
From theshortordercook.com
See details


HERBED POLENTA – INSTANT POT RECIPES
herbed-polenta-instant-pot image
Web Place the butter in the pot, select Sauté, and adjust to More/High heat. When the butter has melted, add the shallot, sage, rosemary, and thyme and cook, stirring frequently, until the shallot is tender, 4 minutes. Add …
From recipes.instantpot.com
See details


INSTANT POT ITALIAN SAUSAGE RECIPE - FOOD FANATIC
instant-pot-italian-sausage-recipe-food-fanatic image
Web Mar 11, 2020 Total game changer. In about 25 minutes time you get the most fork tender Italian sausage but I’ve ever had. It tastes like it’s been slow cooking for hours. Making Italian sausage in the Instant Pot is …
From foodfanatic.com
See details


INSTANT POT ITALIAN SAUSAGE PASTA - ONE HANGRY MAMA
instant-pot-italian-sausage-pasta-one-hangry-mama image
Web Nov 28, 2021 First, put the Instant Pot (or other electric pressure cooker) on sauté mode and brown the sausage with a bit of garlic and some chopped onions and peppers, breaking up the meat as it cooks. Then, …
From onehangrymama.com
See details


INSTANT POT ITALIAN SAUSAGES RECIPE (WITH FRESH OR …
instant-pot-italian-sausages-recipe-with-fresh-or image
Web May 14, 2018 Close the lid, turn the valve to a Sealing position, press the “Pressure Cook” or “Manual” button and set the time for 15 minutes. When it’s done cooking, quick release (QR) the steam. Perfectly cooked and …
From melaniecooks.com
See details


PERFECT INSTANT POT ITALIAN SAUSAGE - WHOLE LOTTA YUM
Web Sep 29, 2021 Step by Step Instructions Whether you are making Instant Pot Italian sausage for lunch or dinner, the process couldn't be any easier! We are going to start …
From wholelottayum.com
4.7/5 (7)
Total Time 11 mins
Category Instant Pot
Calories 285 per serving
See details


INSTANT POT POLENTA RECIPE - RECIPES.NET
Web Feb 13, 2023 Instructions. Whisk the polenta, 6 cups of water, and 2½ teaspoons of salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute …
From recipes.net
See details


ITALIAN SAUSAGE POLENTA RECIPE + VIDEO | KEVIN IS COOKING
Web Sep 21, 2020 This cheesy polenta recipe is topped with a delicious Italian sausage ragu that only takes about 30 minutes to make. However, if you have time, simmer the ragu …
From keviniscooking.com
See details


EASY SUNDAY DINNER IDEAS: 55 CLASSIC SUNDAY RECIPES FOR FAMILIES
Web Jun 30, 2023 Many of these family dinner recipes come together in 30 minutes, while others make use of the slow cooker or Instant Pot for long-simmered flavors without the …
From goodhousekeeping.com
See details


THE BEST INSTANT POT ITALIAN SAUSAGE RECIPES - MARGIN MAKING …
Web It makes a delicious sandwich filling or topping for pasta or rice! Pressure Cooker Stuffed Pepper Sausage Soup {Instant Pot} Mild Italian sausage, rice, vegetables and a light …
From marginmakingmom.com
See details


INSTANT POT ITALIAN SAUSAGE - KATIE'S CUCINA
Web Mar 31, 2020 Next, place the Italian sausage in the Instant Pot and cook for 5 minutes. Make sure to turn 1 to 2 times until brown on both sides. Then added the whole garlic …
From katiescucina.com
See details


CREAMY POLENTA – INSTANT POT RECIPES
Web Select START. Add 1 tbsp butter into the inner pot and melt it. Add diced shallot and sauté for one minute. Add the corn meal, water, and salt into the inner pot and mix. Set the …
From recipes.instantpot.com
See details


Related Search