Polenta With Sausage And Greens Recipes

POLENTA WITH SAUSAGE AND GREENS

Steps:

• In a 3-4 quart pan over high heat, combine broth, milk, and cornmeal, stirring until mixture reaches a boil. Reduce heat to low and cook, stirring frequently, until smooth, about 12-15 minutes. If too thick, add 2-4 tbsp water.
• Meanwhile, heat oil in a 5-6 quart pan over high heat. Add turkey and brown, breaking up with spoon. Add garlic and chili flakes (if desired). Continue cooking, stirring often, until crumbly and brown, about 3-4 minutes. If turkey begins to stick to bottom, add a small amount of water to pan and cook until mostly evaporated.Add mustard greens and stir-fry until wilted, about 2 minutes.
• Spoon polenta into four wide, shallow bowls. Top with sausage and greens mixture. Sprinkle shaved Parmesan over top and season to taste with salt and pepper.

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.

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.

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS

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.

BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)

Steps:

• Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
• Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
• Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
• When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
• Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
• Add 4 tablespoons olive oil into the wide saucepan, scatter the bacon pieces into it, and set over med-high heat.
• Cook, stirring, until the bacon starts rendering fat, then drop in the sausages; let them sizzle and begin to brown.
• Add the chopped onion and the two bay leaves, and stir them around the pan bottom; meanwhile, keep rolling over the sausages so they color on all sides.
• Cook for several minutes to allow the onion and meat to caramelize, then clear a space on the pan bottom and drop in the tomato paste.
• Stir it in the clear spot for a minute, until sizzling, then spread the paste all around the pan, stirring and tumbling the sausages so they are coated.
• Pour the red wine vinegar into a clear space in the pan, let it sizzle and evaporate for a few minutes, then stir and tumble everything again.
• Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the caramelization as the water bubbles.
• Pour in the crushed tomatoes and stir well.
• Rinse the tomato containers with a second cup of water, and pour that in too.
• Season with 1/2 teaspoon salt, stir everything together, and bring to a boil.
• Keep the tomato sauce bubbling gently for about 10 minutes, then spill the beans into the pan; stir in the beans while the sauce returns to a boil.
• Stir in the water, if needed, so the sauce is loose and nearly covers the sausages and beans.
• Cook at a gentle boil, stirring now and then, until the beans are tender and the sauce has nicely thickened, 10 minutes or more (add water if the beans need longer cooking; or, if the sauce seems too loose, reduce it quickly over high heat).
• Turn off the heat, and adjust the seasonings with salt and pepper.
• Cover the pan to keep the beans warm until the polenta is ready to serve.
• Assemble individual portions in warm wide pasta bowls; first dip a large spoon in water, and with it scoop up polenta and mound it in each bowl.
• Spoon over a generous helping of beans in sauce, and lay a sausage on top.
• Drizzle with olive oil, grind on more black pepper, and serve immediately.

POLENTA AND GREENS

Steps:

• Wash and dry your greens and slice them into very thin ribbons. You don't really need to slice broccoli di rape if you are using that.
• Bring water to a boil with some salt.
• Add cornmeal slowly and mix rapidly for about 4 minutes. Turn heat to low and let simmer for about 10 minutes, stirring to avoid burning. Take off the heat.
• In a skillet heat the olive oil on meidum heat. and add the garlic (the more the better). Saute for about two minutes.
• Add the greens, salt, and hot pepper. Saute until the greens are wilted but still have good color.
• Serve the greens on top of the polenta.
• A tomato salad is good with this.