SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE
Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!
Provided by Diana Moutsopoulos
Categories Polenta
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
- Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
- Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
- Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
- Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g
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.
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE
Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!
Provided by Diana Moutsopoulos
Categories Polenta
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
- Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
- Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
- Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
- Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g
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
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE
Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!
Provided by Diana Moutsopoulos
Categories Polenta
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
- Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
- Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
- Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
- Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g
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
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 & 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
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE
Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!
Provided by Diana Moutsopoulos
Categories Polenta
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
- Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
- Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
- Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
- Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g
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, BELL PEPPER, AND FETA POLENTA CASSEROLE
Slices of ready-made polenta are topped with a mix of Italian sausage, colorful bell peppers, and crumbled feta cheese for a winning all-in-one supper!
Provided by Diana Moutsopoulos
Categories Polenta
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
- Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
- Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
- Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
- Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 1241.6 mg, Sugar 5.5 g
SAUSAGE AND BELL PEPPERS
Make and share this Sausage and Bell Peppers recipe from Food.com.
Provided by Jennifer Iadevaia
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat approximately 1 tablespoon of olive oil in a large frying pan.
- Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
- Remove the sausage and drain on a paper towel.
- Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
- Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
- During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
- Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
- Place sausage on top of onions and peppers and cover.
- Simmer for approximately 15 minutes or until sausage is cooked through.
- Serve on Italian Bread.
More about "sausage bell pepper and feta polenta casserole food"
ORECCHIETTE WITH SAUSAGE, PEPPERS, AND FETA - LUNCH RECIPES
From fooddiez.com
BAKED POLENTA WITH SAUSAGE & TOMATO-PEPPER SAUCE RECIPE ...
From sunset.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE – DRSTARVE
From drstarve.com
POLENTA SAUSAGE MOZZARELLA CASSEROLE RECIPE - RECIPES ...
From recipeschasingthequeen.blogspot.com
ONE POT SAUSAGE PEPPERS WITH RICE - COCO AND ASH
From cocoandash.com
TOP 20 BELL PEPPER, CANNED TOMATO, MUSHROOM & EXTRA VIRGIN ...
From supercook.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE | RECIPE ...
From pinterest.com
SAUSAGE PEPPERS WITH CHEESE POLENTA RECIPES
From tfrecipes.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE
From mastercook.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE - PLAIN ...
From plain.recipes
SAUSAGE AND POLENTA CASSEROLE RECIPES
From tfrecipes.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE SO TASTY ...
From patriotspinkjersey9.blogspot.com
POLENTA AND SAUSAGE CASSEROLE - RECIPE | COOKS.COM
From cooks.com
ITALIAN SAUSAGE AND BELL PEPPER POLENTA BAKE - FROM A CHEF ...
From fromachefskitchen.com
POLENTA SAUSAGE CASSEROLE RECIPES
From tfrecipes.com
EASY SAUSAGE AND PEPPERS - IN 30 MINUTES! - DISHING DELISH
From dishingdelish.com
TOP 20 GARLIC, OLIVE OIL, ONION & POLENTA RECIPES : 2022
From supercook.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE | RECIPESTY
From recipesty.com
POLENTA AND SAUSAGE CASSEROLE RECIPES
From tfrecipes.com
SAUSAGE AND PEPPERS OVER POLENTA RECIPES ALL YOU NEED IS …
From stevehacks.com
963 EGG RECIPES - PAGE 4 | RECIPELAND
From recipeland.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE POPULAR ...
From laptopsupermini.blogspot.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE - POLENTA ...
From worldrecipes.org
10 BEST TOMATO SAUSAGE CASSEROLE RECIPES | YUMMLY
From yummly.com
SAUSAGE BELL PEPPER AND FETA POLENTA CASSEROLE RECIPES
From tfrecipes.com
POLENTA RECIPE WITH SAUSAGE - THE FRUGAL CHEF
From thefrugalchef.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE | RECIPE ...
From pinterest.com
SAUSAGE AND VEGETABLE POLENTA CASSEROLE - ALESSI FOODS
From alessifoods.com
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE | RECIPE ...
From pinterest.co.uk
SAUSAGE AND PEPPERS POLENTA - ALL INFORMATION ABOUT ...
From therecipes.info
SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE | RECIPE ...
From pinterest.nz
SAUSAGE AND POLENTA BREAKFAST CASSEROLE - ALL INFORMATION ...
From therecipes.info
SAUSAGE AND PEPPERS OVER POLENTA - ALL INFORMATION ABOUT ...
From therecipes.info
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