Polenta Layered With Cabbage And Sausages Recipes

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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

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

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.

LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE



Layered Cabbage, Potato and Sausage Casserole image

This delicious recipe is one I tweaked from my Silver Spoon cookbook...the right seasoning in the sausage is the key to this dish, and where most of the flavor comes from...so season to your own liking...I'm going to list what I used...which is just right to my family... Enjoy!

Provided by Cassie *

Categories     Casseroles

Time 1h35m

Number Of Ingredients 12

1 medium head cabbage
2 small red onion, thinly sliced - or could use whatever you have
5 - 6 small potatoes, thinly sliced - any kind - i used red and russets
1 Tbsp olive oil
1 lb well seasoned bulk sausage
2 clove garlic
1 - 6 oz tomato paste and one can of water
1/4 tsp each - dried basil, thyme, sage, garic salt or to taste
8 oz shredded mozzarella cheese
handful shredded parmesan cheese
salt & pepper
1 1/2 - 2 c heavy cream

Steps:

  • 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
  • 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
  • 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
  • 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
  • 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
  • 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
  • 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
  • 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
  • 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.

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.

POLENTA LAYERED WITH CABBAGE AND SAUSAGES



Polenta Layered with Cabbage and Sausages image

Here is a rustic, comforting casserole that is very easy to prepare.

Yield Makes 6 servings

Number Of Ingredients 6

3 tablespoons olive oil
6 sweet italian sausages
2 pounds savory cabbage, thinly sliced (about 15 cups)
2 cups beef stock or canned beef broth
2 cups coarsely chopped peeled tomatoes
Basic Polenta

Steps:

  • Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add sweet Italian sausages; saut&é sausages until golden brown on all sides, about 4 minutes. Add thinly sliced cabbage; saut&é until cabbage is wilted, about 10 minutes. Add 2 cups beef stock and chopped tomatoes. Bring to a boil. reduce heat to low. Cover and simmer 40 minutes to blend flavors. Remove sausages.
  • Preheat oven to 350°F. Spoon half of Basic Polenta into 13x9x2-inch glass baking dish. Top with half of cabbage and half of cooking liquid. Spoon remaing polenta atop cabbage. Arrage Italian sausages atop polenta. Spoon remaining cabbage and cooking liquid over sausages. Bake unitl flavors blend, about 30 minutes.

QUAIL MEATLOAF ON POLENTA AND BRAISED CABBAGE



Quail Meatloaf on Polenta and Braised Cabbage image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 8 servings

Number Of Ingredients 35

8 to 10 quail, boned (reserve bones and skin for stock and meat for meatloaf)
1 small onion, chopped
4 garlic cloves, crushed
1 sprig rosemary
1 sprig sage
1/4 cup dry white wine
4 cups water
4 slices white bread
1 cup milk
4 ounces sweet pork sausage, removed from casing
2 eggs
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage, plus 1 or 2 whole sprigs
Salt and freshly ground black pepper
Pinch ground nutmeg
Fresh or storebought breadcrumbs, for coating
4 tablespoons butter, more if needed
2 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
4 cloves garlic, sliced
1 or 2 sprigs fresh rosemary
1/2 cup dry white wine
1/2 cup heavy cream
4 tablespoons butter
1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, sliced
1 medium head savoy cabbage, cut in 1/2-inch julienne
1 cup julienned carrots
Salt and freshly ground black pepper
1/2 cup dry white wine
1 cup polenta, cooked according to package directions (or your favorite method)
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • To make the quail stock:
  • Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
  • To make the meatloaf:
  • Preheat the oven to 400 degrees F.
  • Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
  • Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
  • Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
  • To make the cabbage:
  • Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
  • To serve:
  • Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

CHEESY POLENTA WITH SAUSAGE RAGOUT



Cheesy polenta with sausage ragout image

Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary

Provided by Katy Greenwood

Categories     Main course

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
1 garlic clove , finely chopped
6 pork sausages , skins removed
400g can chopped tomato
200ml chicken stock
1 tbsp tomato purée
4 rosemary sprigs, chopped
200g instant polenta (available from larger supermarkets and Holland & Barrett)
100g smoked cheese , grated

Steps:

  • Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
  • Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.

Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium

LAYERED POLENTA LOAF WITH ITALIAN SAUSAGE & CHEESE



Layered Polenta Loaf With Italian Sausage & Cheese image

The Northern Italian classic, polenta, is paired up with savory sausage, spinach and cheeses for a dish that is not only hearty & delicious, but eye-catching. Perfect for wowing any crowd.

Provided by DeLallo Foods

Categories     One Dish Meal

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons delallo extra virgin olive oil
1 garlic clove
1/4 lb fresh Italian sausage
1/4 lb delallo mortadella
1/4 lb delallo pancetta
6 ounces fresh baby spinach leaves
1 (9 1/4 ounce) box delallo instant polenta
1/8 cup butter
1/2 cup finely grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoons delallo extra virgin olive oil, extra for drizzling
1 pint cherry tomatoes, halved
8 ounces burrata cheese
3 tablespoons delallo extra virgin olive oil

Steps:

  • In a saucepan of medium-high heat, sauté fresh sausage with 2 tablespoons olive oil and clove of garlic. Cook until brown. Discard garlic clove.
  • Pulse sausage, mortadella and pancetta, separately. Combine and set aside.
  • Steam spinach, just until wilted. Drain well and chop roughly.
  • Have loaf pan greased and ingredients prepared, as polenta will start to harden quickly.
  • Bring 4 1/2 cups of water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan and 1/4 stick of butter. Cook until mixture has thickened about 1 minute.
  • Layer in loaf pan: 1/3 polenta mixture, sprinkle with 1 cup mozzarella, meat mixture, then top with spinach. Top with another 1/3 of polenta mixture, then remaining mozzarella. Cover with the rest of the polenta and chill for 1-2 hours or until set.
  • To serve: preheat oven to 375Ëš. Flip loaf pan to remove terrine, then slice. On a shallow, non-stick baking sheet, arrange slices and drizzle with olive oil. Bake for 8-10 minutes, or until warmed and cheese melted.
  • Serve with a salad of torn burrata and cherry tomatoes in olive oil.

Nutrition Facts : Calories 342.5, Fat 30.6, SaturatedFat 11, Cholesterol 51.4, Sodium 621.6, Carbohydrate 4, Fiber 0.9, Sugar 1.4, Protein 13.6

POLENTA WITH CABBAGE, BEANS, AND BACON



Polenta with Cabbage, Beans, and Bacon image

Categories     Bean     Pork     Vegetable     Side     Fall     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a main course or 8 as a side dish

Number Of Ingredients 9

3 slices bacon, chopped
1 large onion, sliced thin
1/2 medium green cabbage, sliced thin (about 5 cups)
1 1/2 cup drained borlotto beans or pinto beans, picked over (procedure follows)
1 teaspoon salt
4 cups water
1 cup cornmeal
3 tablespoons olive oil
Accompaniment: freshly grated Parmesan

Steps:

  • To make polenta:
  • In a heavy kettle cook bacon over moderate heat until brown. Increase heat to moderately high and add onion and cabbage with salt to taste. Sauté mixture, stirring occasionally, until vegetables soften and begin to brown.
  • Add beans and water and bring to a boil. Gradually stir in cornmeal with salt to taste in a thin stream, stirring constantly, and cook over moderately low heat, stirring constantly, until polenta is thick and pulls away from side of kettle, about 40 minutes. Stir in oil.
  • Serve polenta sprinkled with Parmesan.
  • To cook borlotto* or pinto beans:
  • In a saucepan simmer beans (1/2 cup dried beans) in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain. Beans may be made 1 day ahead and chilled, covered. Makes about 1 1/2 cups.
  • *available at specialty foods shops

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.

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