Sausages In Red Wine With Polenta 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.

SAUSAGES IN RED WINE WITH POLENTA

Steps:

• Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
• In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
• Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.

BEEF SAUSAGES IN RED WINE SAUCE WITH POLENTA

Steps:

• For the sausages, place the olive oil in a large non-stick frying pan placed over medium heat. Add the beef sausages and brown on all sides. Remove the sausages from the pan and set aside until needed.
• Using the same frying pan, prepare the sauce by sautéing the red onion and garlic over medium heat until the onion is soft and translucent, 5 - 10 minutes. Add the remaining sauce ingredients and bring to a simmer. Continue to simmer, uncovered, until the sauce has thickened slightly, about 5 minutes. Return the browned beef sausages to the pan and mix until coated with the sauce. Simmer, uncovered, until the sausages are cooked to your liking, about 15 minutes. Remove from heat and set aside.
• Serve the sausages on a bed of polenta, garnished with the Parmesan shavings, fresh flat-leaf parsley and rosemary.

SAUSAGES AND GRAPES WITH CHEESY POLENTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning once, until golden, about 6 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine, scraping up any browned bits from the bottom of the skillet. Add the grapes and spread the mixture into an even layer. Cover and continue to cook until the sausages are cooked through, about 10 minutes. Remove the sausages to a plate; cover with foil to keep warm.
• Increase the heat to high and continue cooking the grapes until they burst and the sauce is reduced, about 12 minutes. (Mash the grapes slightly with a fork if they¿re not bursting.) Remove from the heat and stir in the vinegar; season with salt and pepper.
• Meanwhile, bring the milk and 2 cups water to a boil in a medium saucepan. Whisk in the polenta and thyme. Reduce the heat to low and cook, whisking often, until the polenta thickens, 3 to 5 minutes. Remove from the heat and stir in the fontina until smooth; season with salt and pepper.
• Stir the parsley into the grape sauce and slice the sausages. Top the polenta with the sausages, grape sauce and more parsley.

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.

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.