Polenta Hors Doeuvres With Sausage And Basil Recipes

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BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS



Baked Polenta with Sausage and Artichoke Hearts image

Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1/2 white onion, thinly sliced
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
3/4 cup marinated artichoke hearts, coarsely chopped
Coarse salt and ground pepper
1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
1/3 cup chicken stock
1/4 cup fresh parsley (optional), coarsely chopped

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
  • In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 330 g, Fat 15 g, Fiber 4 g, Protein 21 g, SaturatedFat 4 g

POLENTA SQUARES WITH MUSHROOM RAGU



Polenta Squares with Mushroom Ragu image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 36 bite-size hors d'oeuvres

Number Of Ingredients 12

2 cups boiling water
3 tablespoons butter, at room temperature
1 teaspoon salt, plus more for seasoning
1/2 cup quick-cooking polenta
1 tablespoon olive oil
8 ounces cremini mushrooms, chopped
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
3/4 cup dry Marsala
1/2 teaspoon all-purpose flour
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
  • Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
  • Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

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