BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)
Make and share this Beans and Sausage With Polenta (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 684.7, Fat 37, SaturatedFat 9.9, Cholesterol 47.3, Sodium 1671.5, Carbohydrate 55.2, Fiber 20.5, Sugar 6.2, Protein 35
SAUSAGE AND BEANS OVER POLENTA
Seriously tasty Italian comfort food, from the recipe blog Great Chicago Italian Recipes. We prefer this with hot Italian sausage.
Provided by Pinay0618
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in saucepan over med-high heat.
- Saute sausage and onion and break up with wooden spoon while cooking about ten minutes.
- Stir in remaining ingredients and cook for about ten minutes on low heat with lid off.
- Spoon over polenta into dishes and top with basil.
- For the polenta:.
- Heat milk and water over med high heat and at the same time pour in the cornmeal and stir with wooden spoon continuously.
- When it begins to bubble lower heat to low and cook and stir for about 15 or 20 minutes or until creamy. Take off heat and add butter and cheese.
Nutrition Facts : Calories 1118, Fat 62.4, SaturatedFat 25.8, Cholesterol 131.8, Sodium 1770.7, Carbohydrate 93.3, Fiber 12.8, Sugar 5.3, Protein 49
ITALIAN SAUSAGE AND BEAN STEW WITH POLENTA
Number Of Ingredients 5
Steps:
- 1. In large saucepan combine olive oil, tomatoes, beans, and MORNINGSTAR FARMS Breakfast Patties. Bring to a boil and reduce heat to a simmer.2. Fry polenta slices in a large skillet in olive oil until golden and crusty, about 3 minutes per side. Spoon stew over polenta slices and serve immediately.
Nutrition Facts : Nutritional Facts Serves
POLENTA WITH ITALIAN SAUSAGE
This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 1057mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.
POLENTA WITH ITALIAN SAUSAGE
I love this dish. It is a nice change from pasta. The polenta is a nice base for the sausage and tomato combination.
Provided by KelBel
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly.
- Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
- Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet.
- Add 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 cheese. Serve immediately.
Nutrition Facts : Calories 592.6, Fat 34.3, SaturatedFat 12.1, Cholesterol 70.2, Sodium 2629.3, Carbohydrate 43.6, Fiber 5.4, Sugar 11, Protein 29.5
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