ITALIAN SAUSAGE AND BELL PEPPER POLENTA BAKE
Italian Sausage and Bell Pepper Polenta Bake is a heartier, make-ahead gluten-free twist on pizza with the classic combination of sausage and peppers. It's perfect cool-weather comfort food!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Spray a 2-quart round baking dish with cooking spray.
Nutrition Facts : ServingSize 1, Calories 417 kcal, Carbohydrate 22 g, Protein 20 g, Fat 27 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 86 mg, Sodium 1170 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g
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
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 AND BELL PEPPERS
This is a quick and versatile recipe that is one of DH's favorites. I like it because it makes enough for two dinners and a lunch for the two of us. I like to serve it over polenta, but pasta or rice are great, too. It's happy in a slow cooker as well.
Provided by MidsummerNightSprite
Categories One Dish Meal
Time 24m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Brown the sausage in a large skillet.
- Add onions and saute for ~2 min.
- Add peppers and garlic and saute 1 min.
- Add the tomatoes with their water, fill the can with water and add that too.
- Add Italian seasoning and salt and pepper to taste.
- Simmer uncovered until the sausage is cooked through (I usually cut them into thirds to speed cooking time and ease serving).
Nutrition Facts : Calories 334.3, Fat 23, SaturatedFat 8.1, Cholesterol 47.3, Sodium 1012.4, Carbohydrate 14.6, Fiber 3, Sugar 6.4, Protein 17.8
ITALIAN SAUSAGE AND PEPPER CASSEROLE
This recipe came from the February 2005 issue of Betty Crocker Quick-to-fix Casseroles. I fixed this last night and made no changes to the recipe other than to double it (I have a large family) and it turned out wonderful!
Provided by lhchris
Categories One Dish Meal
Time 1h10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
- In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
- Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.
SAUSAGE & PEPPERS WITH POLENTA
From Family Circle. I couldn't find a similar recipe, but there are many other "Sausage & Peppers" dishes. This one is quick and easy, not to mention filling. This could be doubled.
Provided by Smilyn
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
- Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
- Meanwhile stir instant polenta into boiling milk.
- Cook, stirring, for 3 minutes.
- Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
- Pour polenta onto serving platter, spreading evenly.
- To sausages, add peppers and tomatoes.
- Reduce heat to medium, partially cover and cook 5 minutes.
- Pour mixture over polenta and top with additional grated Parm.
Nutrition Facts : Calories 544, Fat 39.5, SaturatedFat 18.3, Cholesterol 99.1, Sodium 1960.2, Carbohydrate 23.7, Fiber 2.8, Sugar 8.9, Protein 25.2
POLENTA CASSEROLE WITH SAUTEED BELL PEPPERS AND SAUSAGE
From Cook's Illustrated 'Cover and Bake' cookbook, but I found it on Salt Lake City Desert News website --Sounds good. I know the original recipe calls for from scratch polenta, but this sounds easier. Not sure about cooking time.
Provided by Japanese Delight
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Slice the polenta in half-inch slices and cover the bottom of a 9-by-13-inch casserole dish. Press together to make one layer.
- Heat the oil in a 12-inch skillet over medium-high heat. Add peppers, onion and 1/2 teaspoon salt; cook until peppers are soft, about 5 minutes. Add sausage and cook until the meat loses its raw color, about 5 minutes. Add garlic, thyme and red pepper flakes, cook about 1 minute.
- Add tomatoes and juice; bring to a simmer and cook, stirring occasionally, about 5 minutes. Take off heat and stir in the vinegar. Season with salt and pepper to taste.
- Spread sausage mixture evenly over the polenta and sprinkle with cheese. Bake in middle rack of oven until the polenta is heated through, about 20 minutes. Cool 10 minutes. Sprinkle with parsley before serving. Serves 6 to 8.
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
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