POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)
Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two.
Provided by David Tanis
Categories dinner, grains and rice, sausages, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
- As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
- Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
- To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
- Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
- Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.
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
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.
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
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.
POLENTA AND SAUSAGES (POLENTA ALLA SPIANATORA)
Steps:
- for a Crowd (Polenta alla Spianatora) By David Taniscooking.nytimes.com2 min View Original dinnerpasta Yield 6 to 8 servings Time 1 hour 20 minutes Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two. Ingredients For the polenta: 2 cups medium cornmeal Kosher salt and black pepper 8 to 10 cups boiling water or chicken broth For the topping: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely diced 1 ½ pounds Italian fennel sausage, sweet or hot, in 2- to 3-ounce links 1 bay leaf 3 garlic cloves, minced 1 basil sprig, plus more leaves for garnish 1 cup dry red wine 1 (28-ounce) can crushed tomatoes with their juices Red-pepper flakes, to taste ½ pound sliced wild or cultivated mushrooms (optional) Chopped parsley, for garnish Grated pecorino cheese, for garnish Preparation Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
- for a Crowd (Polenta alla Spianatora) By David Taniscooking.nytimes.com2 min View Original dinnerpasta Yield 6 to 8 servings Time 1 hour 20 minutes Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It's a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it's brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there's nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two. Ingredients For the polenta: 2 cups medium cornmeal Kosher salt and black pepper 8 to 10 cups boiling water or chicken broth For the topping: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely diced 1 ½ pounds Italian fennel sausage, sweet or hot, in 2- to 3-ounce links 1 bay leaf 3 garlic cloves, minced 1 basil sprig, plus more leaves for garnish 1 cup dry red wine 1 (28-ounce) can crushed tomatoes with their juices Red-pepper flakes, to taste ½ pound sliced wild or cultivated mushrooms (optional) Chopped parsley, for garnish Grated pecorino cheese, for garnish Preparation Prepare the polenta: In a heavy-bottomed pot, whisk together polenta, 2 teaspoons kosher salt and 8 cups boiling water over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes. As polenta cooks, prepare the topping: Add olive oil to a Dutch oven over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until softened. Add sausages and let brown on both sides, about 2 minutes per side. Add bay leaf, garlic and basil sprig, and cook for 1 minute more. Add wine, turn up heat, and let reduce by half.
- Add crushed tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until sauce has thickened somewhat. Taste and adjust with salt and red-pepper flakes. (If using mushrooms, sauté over high heat in a little olive oil, until lightly browned. Season with salt and pepper.)
- To serve, rinse a large circular wooden board, about 18-inch diameter, with cool water. (Alternatively, use a large platter.) Pour polenta onto the board, and, using a spatula, quickly spread it into a circle about 3/4-inch deep.
- Carefully ladle sauce over the polenta, leaving a 1-inch polenta border at the edges. Arrange sausages over the sauce. Top with mushrooms, if using. Sprinkle with basil, parsley and pecorino.
- Place polenta in the center of the table, alongside bowls of grated pecorino. To serve the dish traditionally, offer guests forks but no plates and invite them to attack the polenta nearest their chair. Alternatively, cut polenta into large slices, and serve on dinner plates.
POLENTA WITH SPICY SAUSAGE AND RED PEPPER RELISH
Steps:
- Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside.
- In a medium sauce pot bring chicken broth to a boil over medium heat. Add the salt, pepper and polenta and whisk until thick about 4 minutes. Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer. Cover with plastic wrap and refrigerate to set up, about 1 hour. This can also be done the night before.
- In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container.
- Preheat the oven to 225 degrees F.
- Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 10 minutes. Transfer to a baking dish and put in the preheated oven to keep warm.
- While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares. Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side. Transfer to a plate lined with paper towels. Arrange the polenta on a serving platter.
- Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares. Top with a bit of red pepper relish and garnish with a fresh parsley leaf.
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
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
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 ASIAGO
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Grate enough Asiago cheese to measure 1/4 cup. Cut remaining cheese into 1/2-inch dice.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add pancetta and stir until golden, about 3 minutes. Add salami and stir 1 minute. Transfer pancetta mixture and pan drippings to bowl. Add sausages to same skillet; sauté until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to paper towels to drain.
- Bring 7 cups water to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter. Transfer polenta to prepared baking dish. Arrange sausage over polenta; sprinkle with grated Asiago. Bake until polenta is set and cheese melts, about 25 minutes.
More about "polenta and sausages polenta alla spianatora food"
SAUSAGE AND ONIONS ON POLENTA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr
- In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.
- Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.
- While the polenta is cooking, heat a large skillet over medium heat. Add the olive oil and then add the sausages. Cook for 5-10 minutes, turning occasionally until the sausage is cooked through. Remove the sausage from the skillet.
- Add the onions to the skillet and cook for 2-3 minutes or until soft. Slice the sausage and stir into the onions. Set aside.
SAUSAGE AND POLENTA {MEAL PREP RECIPE} | LUCI'S MORSELS
From lucismorsels.com
POLENTA WITH SPICY SAUSAGE AND BEANS, AND A BLACK
From prouditaliancook.com
POLENTA CON SALSICCE E SPUNTATURE (POLENTA WITH …
From memoriediangelina.com
HOT ITALIAN SAUSAGE WITH FRESH-CORN POLENTA
From finecooking.com
MASCARPONE POLENTA WITH SAUSAGE AND PEPPERS - GOOD LIFE EATS
From goodlifeeats.com
POLENTA ALLA SPIANATORA (POLENTA ON THE BOARD)
From everybodylovesitalian.com
BAKED POLENTA WITH SAUSAGE AND TOMATO SAUCE - FRESH FOOD IN A …
From freshfoodinaflash.com
SAUSAGE & PEPPER POLENTA RECIPE | LAND O’LAKES
From landolakes.com
QUICK FRIED POLENTA WITH SAUSAGE MARINARA SAUCE RECIPE
From howdoesshe.com
POLENTA BAKED WITH ITALIAN SAUSAGE AND CHEESE - THE CULINARY CHASE
From theculinarychase.com
POLENTA ALLA SPIANATORA (POLENTA ON THE BOARD)
From pinterest.com
MY FAVORITE POLENTA AND SAUSAGE DISH - FOOL A CARNIVORE
From foolacarnivore.com
POLENTA RECIPE WITH SAUSAGE - THE FRUGAL CHEF
From thefrugalchef.com
RECIPE: OSTERIA OGGI’S POLENTA WITH SAUSAGE RAGU - BROADSHEET
From broadsheet.com.au
SLOW COOKED FAMILY STEW WITH POLENTA (SCOTTIGLIA CON POLENTA ALLA ...
From twogreedyitalians.com
BAKED POLENTA SAUSAGE RECIPE | DEPORECIPE.CO
From deporecipe.co
POLENTA ALLA SPIANATORA - BIGOVEN.COM
From bigoven.com
POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA …
From pressreader.com
TRADITIONAL POLENTA WITH A SAUSAGE PORK RIB TOMATO SAUCE
From anitalianinmykitchen.com
BAKED POLENTA WITH SAUSAGE - RECIPE - LUKE PALLADINO
From esquire.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
POLENTA AND SAUSAGE RECIPES | DEPORECIPE.CO
From deporecipe.co
POLENTA WITH ITALIAN SAUSAGE - A TASTE OF AMORE
From atasteofamore.com
SAUSAGE AND PEPPERS WITH CRISPY POLENTA RECIPE | MYRECIPES
From myrecipes.com
ITALIAN SAUSAGE POLENTA - FERRARO FOODS - ITALIAN FOOD DISTRIBUTOR
From ferrarofoods.com
BAKED POLENTA WITH SAUSAGE AND CHEESE - LEITE'S CULINARIA
From leitesculinaria.com
GRILLED POLENTA WITH SAUSAGES AND BELL PEPPERS - FOOD CHANNEL
From foodchannel.com
POLENTA WITH SPUNTATURE E SALSICCE (RIBS & SAUSAGES)
From ciaochowlinda.com
POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)
From pressreader.com
CREAMY POLENTA WITH ITALIAN SAUSAGE AND KALE - SAVORY SIMPLE
From savorysimple.net
SAUSAGE AND POLENTA - QUICK AND EASY RECIPES - GOOD …
From goodhousekeeping.com
POLENTA – HOMEMADE WITH SAUSAGE AND PORK RIBS – ITALIAN COOK …
From everybodylovesitalian.com
POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA)
From copymethat.com
POLENTA AND SAUSAGES FOR A CROWD (POLENTA ALLA SPIANATORA) RECIPE
From pinterest.ca
ALL THINGS POLENTA - A NOT SO BRIEF HISTORY, FAMILY STORIES, …
From sites.google.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love