Sausage And Peppers Over Creamy Parmesan Polenta Food

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CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

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

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

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

ONE-SKILLET SAUSAGE AND POLENTA PARMESAN



One-Skillet Sausage and Polenta Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 17-ounce tube prepared polenta, sliced into 8 rounds
8 ounces sweet or hot Italian sausage, casings removed
6 ounces cremini mushrooms, diced
2 cloves garlic, chopped
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for topping (see Cook's Note)
8 ounces sliced mozzarella cheese
2 tablespoons grated parmesan cheese

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



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

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.

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA



Sausage and Peppers over Creamy Parmesan Polenta image

A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.

Provided by Julie Hubert

Categories     Polenta

Time 56m

Yield 4

Number Of Ingredients 17

4 cups chicken stock
2 cups half-and-half
2 ½ teaspoons sea salt, divided
1 ¼ cups coarsely ground cornmeal (polenta)
2 tablespoons olive oil
4 (4 ounce) links hot Italian sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 teaspoon dried oregano
4 cloves garlic, minced
½ cup dry white wine
1 cup basil marinara sauce
¾ cup grated Parmesan cheese, divided
¼ cup butter
ground black pepper to taste
5 large basil leaves, rolled and thinly sliced

Steps:

  • Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
  • Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
  • Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
  • Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
  • Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.

Nutrition Facts : Calories 976 calories, Carbohydrate 61.7 g, Cholesterol 160.6 mg, Fat 63.1 g, Fiber 6.3 g, Protein 34.9 g, SaturatedFat 28.3 g, Sodium 4060.5 mg, Sugar 12.3 g

SAUSAGE-AND-PEPPER RAGU OVER POLENTA



Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
  • In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

SAUSAGE AND BEANS OVER POLENTA



Sausage and Beans over Polenta image

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

2 tablespoons oil
1 lb Italian sausage (casings removed)
1 small onion, chopped
1 (15 ounce) can cannellini beans
1 (14 1/2 ounce) can diced tomatoes, with spicy peppers
fresh basil, cut in strips
3 cups milk
4 cups water
2 cups cornmeal
4 tablespoons butter
1/2 cup parmesan cheese

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

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES



Creamy Slow-Cooker Polenta With Sausages image

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

2 cups dried polenta (not quick-cooking)
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (32-ounce) jar good-quality marinara sauce
5 garlic cloves, smashed and chopped
2 tablespoons olive oil, plus more for the sausages
Leaves from 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt
6 raw hot or sweet Italian sausages (pork, turkey, chicken or vegan)
1 (3.5-ounce) jar capers, drained
1/3 cup drained, pickled sliced pepperoncini, banana peppers or cherry peppers
3/4 cup finely grated Parmesan, plus more for serving

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.

CREAMY PARMESAN POLENTA



Creamy Parmesan Polenta image

I made this for friends last evening and served it with an Italian Pot Roast and boy was it delicious! I did not have whipping cream on hand, and substituted 2% milk and it turned out great!

Provided by Cook4_6

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups water
1 cup yellow cornmeal
2 1/2 cups canned low sodium chicken broth
1 cup grated parmesan cheese
1/4 cup whipping cream
2 tablespoons butter (1/4 stick)

Steps:

  • Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
  • Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
  • Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
  • Sprinkle remaining 1/2 cup cheese over.

Nutrition Facts : Calories 229.6, Fat 13.6, SaturatedFat 7.9, Cholesterol 38.4, Sodium 324.2, Carbohydrate 17.8, Fiber 1.5, Sugar 0.4, Protein 10.3

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