ONE-SKILLET SAUSAGE AND POLENTA PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
SAUCY CHICKEN AND SAUSAGE OVER CREAMY PARMESAN POLENTA
Saucy Chicken and Sausage over Creamy Parmesan Polenta - a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over a creamy and cheesy polenta.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h
Number Of Ingredients 17
Steps:
- In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
- Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you'll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you've used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn't taste raw. You will need to whisk occasionally but there's no need to hover over the pot while it's cooking.
- Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
- Serve by plating polenta, then topping it with the chicken and sausage stew.
Nutrition Facts : Calories 682 kcal, Carbohydrate 37 g, Protein 32 g, Fat 46 g, SaturatedFat 21 g, Cholesterol 124 mg, Sodium 1295 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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 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 SLOW-COOKER POLENTA WITH SAUSAGES
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
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.
SAUSAGE STEW WITH POLENTA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
- Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more.
- Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.
SAUSAGE STEW WITH POTATOES
Make and share this Sausage Stew With Potatoes recipe from Food.com.
Provided by Pinay0618
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving.
- Serve as is, with crusty bread, or with rice.
Nutrition Facts : Calories 406.5, Fat 23.8, SaturatedFat 7.7, Cholesterol 43.1, Sodium 1762.3, Carbohydrate 29.7, Fiber 4.7, Sugar 9.8, Protein 20
ITALIAN SAUSAGE WITH POLENTA
This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.
Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.
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