SAUSAGE & PEPPERS WITH CHEESE POLENTA
Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.
Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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
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
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.
POLENTA WITH SAUSAGE AND ASIAGO
Categories Cheese
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Butter a 9x13 and a 9x9 baking dish. Melt a tablespoon of butter in a large skillet over medium-high heat. Add pancetta and stir until golden about 3 minutes. Add Salami and stir for 1 minute. Transfer mixture and pan drippings to a bowl. Add sausage to the skillet; saute until cooked through, breaking up with back of the spoon. About 8 minutes. Using a slotted spoon transfer sausage to paperr towel and let drain. Bring 2 liters of salted water to a boil. Gradually mix in the polenta. Reduce heat to low and stir until plenta thickens and starts to pull away from sides of the pot. Stir almost constantly about 20 minutes. Stir in the pancetta mixture, 3 tablespoons of butter, and Asiago cubes into the polenta. Transfer polenta to the prepared dishes. Sprinkle sausage, grated locatelli, and sundried tomatoes on top. Bake for about 25-35 mins and serve.
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
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.
CHEESY POLENTA WITH SAUSAGE RAGOUT
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
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
POLENTA WITH SAUSAGE AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Chop whole onion and saute in hot oil in large nonstick pan.
- Mince garlic and add, cooking until onion begins to soften.
- Remove sausage from casing and crumble into pan; brown on all sides.
- Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
- Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
- Bring chicken stock to boil for polenta in covered pot.
- Grate cheese coarsely.
- Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush. Remove from heat.
- Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 11 grams, Carbohydrate 88 grams, Fat 18 grams, Fiber 12 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 1813 milligrams, Sugar 30 grams, TransFat 0 grams
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.
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