ONE-SKILLET SAUSAGE AND POLENTA PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 629, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 90 milligrams, Sodium 2,290 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 26 grams
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
SAUSAGE AND POLENTA CASSEROLE
Make and share this Sausage and Polenta Casserole recipe from Food.com.
Provided by Timothy H.
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,.
- heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,.
- and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges.
- and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and.
- sprigs of herbs.
Nutrition Facts : Calories 419.6, Fat 29, SaturatedFat 14.5, Cholesterol 75.7, Sodium 953.6, Carbohydrate 20.1, Fiber 2.4, Sugar 3.2, Protein 20.8
CREAMY SLOW-COOKER POLENTA WITH SAUSAGES
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
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.
CREAMY POLENTA WITH ANDOUILLE SAUSAGE
Steps:
- Bring the milk and 2 cups water to a simmer in a medium saucepan over low heat.
- Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Once the oil starts to shimmer, add the andouille and spread out into a single layer. Cook until browned on the first side, 2 to 3 minutes. Use tongs to flip the sausage pieces and cook until browned on the second side, 2 to 3 minutes more. Use tongs or a slotted spoon to transfer the sausage to a medium bowl and cover with foil to keep warm.
- Add the bell pepper and a pinch of salt and pepper and cook, stirring occasionally, until tender and browned in spots, about 3 minutes. Add a drizzle more of oil if the pan seems too dry.
- Transfer to a medium bowl and cover with foil to keep warm. Add the tomatoes and cook, without moving, until the tomatoes are browned on their bottoms and the skins on some are starting to burst, about 2 minutes; add a drizzle of oil if the pan seems too dry. Shake the skillet from side to side several times to turn the tomatoes and cook, shaking the pan frequently to keep the tomatoes moving, until the skins on all of the tomatoes have burst, about 2 minutes more. Transfer the tomatoes to the same bowl as the bell pepper, then season with salt and pepper and stir gently to combine.
- By this time, the milk and water should have come to a simmer. Slowly whisk in the polenta, and a pinch of salt and pepper then continue whisking until the polenta has thickened and just pulls from the sides of the saucepan, about 5 minutes. Turn off the heat and stir in the butter and Cheddar until melted, about 1 minute. Season to taste with additional salt and pepper if needed. If you would like the polenta looser, whisk in 1/4 to 1/2 cup warm water.
- Divide the polenta among 4 bowls and top with the andouille sausage, bell pepper and tomatoes. Garnish with the scallions and serve with hot sauce on the side.
SAUSAGE POLENTA BAKE
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
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.
BAKED POLENTA WITH SAUSAGE
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
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
MORGAN'S BREAKFAST POLENTA
This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends. You can substitute your favorite jam. Top with sweetened sour cream or creme fraiche.
Provided by mhurst86
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
- In a small bowl, mix sour cream and 1 tablespoon sugar.
- Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 46.9 g, Cholesterol 20.4 mg, Fat 8.7 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 508.3 mg, Sugar 22.9 g
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