Baked Polenta With Sausage And Artichoke Hearts Food

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.

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.

ITALIAN POLENTA BOWL (30 MINUTES)

Steps:

• If I can, I like to make my pickled red onions a day in advance. If not, make these first, (they take about 30 minutes to get nice and pickled). Here is the recipe for the pickled red onions.
• Follow the package instructions to cook your meatballs or sausage. I recommend cooking them in a skillet for better flavor.
• Heat a medium large sauce pan over low heat. Add the olive oil. Add the Italian seasoning and red pepper flakes (if using), let the spices get nice and fragrant, about 2 minutes. Add the garlic, saute 30 seconds. Add the chicken broth. Turn the heat up to high. Slowly whisk in the polenta. Allow the polenta to come to simmer stirring consistently, about 3 to 5 mins. Once the polenta has thickened add the sun dried tomatoes, Parmesan cheese, ricotta, cheese, and salt and pepper. Stir until combined and taste to adjust the seasonings. Remove from the heat. If the polenta thickens more on you before serving simply add more water or chicken broth to thin out a little. The polenta should be thick, but a little pour able when you sere it.
• To your serving bowls spoon in a good amount of the polenta. Top it with the cooked meatballs or sausage. Top it with any amount or combinations of the artichoke hearts, Parmesan cheese, roasted red peppers, olives, and quick pickled onions. If serving to a crowd it's nice to let guests create their own bowls how they want. Serve immediately.

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 ARTICHOKES AND FETA

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

SAUSAGE STUFFED ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees.
• Brown the sausage in a skillet, breaking the sausage into small crumbles. Drain the sausage on a plate lined with paper towels and set aside.
• Drain the artichoke hearts well, patting dry with paper towels. If using canned artichoke hearts, rinse well under cold water then drain and dry.
• Cut the artichoke hearts in half, lengthwise, and add them cut side up to a baking sheet.
• Add the cooked sausage, ricotta cheese, mozzarella cheese, sun dried tomatoes, salt and pepper, garlic powder, parmesan cheese and parsley to a bowl. Mix the filling together until all ingredients are combined.
• Add a heaping teaspoon of filling to the top of each artichoke heart, pressing down slightly to stick to the artichoke. Top with toasted bread crumbs and bake for 15 minutes.
• Remove the artichoke hearts from the oven and top with more parmesan cheese and chopped parsley. Serve immediately.

ARTICHOKE & SAUSAGE PASTA

Steps:

• Heat half the oil in a heavy saucepan over medium heat, and cook the sausages, using a fork to break up the meat, until they are browned, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Remove the sausage meat to a plate using a slotted spoon.
• Add the artichokes and remaining oil to the same pan that you cooked the sausages in, and cook over medium high heat until lightly browned, stirring as needed, about 12 minutes.
• Return the sausage to the pan and add the wine, and half a cup of water.
• Season with salt and pepper, and cook partly covered until the artichokes are very tender and the liquid has reduced and thickened.
• Heat a large pot of salted water to a boil.
• Cook your pasta of choice according to the package instructions until it is "al dente".
• Reserve a small cup of the pasta water, and drain the pasta.
• Return the pasta to the pot and add the sausage and artichoke mixture along with the parsley.
• Toss continuously over high heat, adding some pasta water to help loosen the mixture until it is piping hot, 2 or 3 minutes.
• Serve in individual bowls topped with grated Pecorino Romano cheese.