Polenta With Italian Sausage Recipes

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.

ITALIAN SAUSAGE WITH POLENTA

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.

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.

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 SAUSAGE AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
• In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

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.

POLENTA WITH ITALIAN SAUSAGE

Steps:

• Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly.
• Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
• Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet.
• Add 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 cheese. Serve immediately.

ONE-SKILLET SAUSAGE AND POLENTA PARMESAN

Steps:

• Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.
• Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
• Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

INSTANT POT® ITALIAN SAUSAGE AND POLENTA

Steps:

• Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 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. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
• Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
• In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
• Serve polenta sprinkled with Parmesan.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

ITALIAN SAUSAGE & POLENTA

Steps:

• For ragout: Heat olive oil add mushrooms, cook for a couple of minutes add shallots and garlic, saute over medium heat for about 5 minutes, until lightly carmelizing add turkey sausage in small pieece Cook well on medium to high heat until sausage cooked and veg and sausage starting to carmelize Add herbs, stir in quickly Deglaze with wine Add tomato paste,stir in well and cook through for a few minutes Add chicken stock, bring heat up to high simmer, cover and reduce heat. Cook on low simmer for about 15 minutes. Polenta: While sauce is cooking, heat olive oil in large (4qt) saucepan Add finely minced garlic, saute until lightly browned Add two cups of stock, bring to high simmer Add polenta, 1/2 cup at a time, stirring well so that no lumps form Add more chicken stock as you add polenta Cook over low/medium heat for about 15 minutes, stirring every few minutes Add parmesan about 1/4 cup at a time, stirring until well incorporated Cook for about another 10 minutes Add 1/2 and 1/2, stir in well Continue to cook for another few minutes. Consistency should be thick and creamy. Ladle 3/4 cup polenta into shallow bowl, and spoon ragout over polenta.

POLENTA WITH ITALIAN SAUSAGE AND VEGETABLES

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.