Polenta Sausage And Tomato Layers Recipes

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

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.

POLENTA WITH SPICY SAUSAGE-VEGGIE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Spray a cookie sheet with cooking spray. Arrange the polenta slices on the sheet and spray them lightly with cooking spray. Broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. Keep warm.
• In a large skillet over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the spaghetti sauce and cook until heated through and just starting to simmer.
• To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese.

BAKED POLENTA WITH SAUSAGE AND TOMATO-PEPPER SAUCE

Steps:

• Preheat broiler to high. Heat 3 tbsp. oil in a 2- to 3-qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.
• Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring and breaking it into small pieces with a wooden spoon as it firms up, about 5 minutes. Cover pan and cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add tomato sauce and simmer 10 minutes.
• While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9- by 13-in. baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.
• Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.
• Note: Nutritional analysis is per serving.

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
• Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
• Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
• Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
• Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

POLENTA WITH ITALIAN SAUSAGE

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.

POLENTA WITH ITALIAN SAUSAGE

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.

POLENTA WITH SAUSAGE AND TOMATO SAUCE

Steps:

• Chop whole onion and saute in hot oil in large nonstick pan.
• Mince garlic and add, cooking until onion begins to soften.
• Remove sausage from casing and crumble into pan; brown on all sides.
• Wash, trim and cube zucchini; add to pan and continue to cook until zucchini begins to take on color, about 2 minutes.
• Add tomato puree, tomato paste, wine, oregano, thyme, sugar and pepper; stir well, and cook over medium-low heat while preparing the polenta.
• Bring chicken stock to boil for polenta in covered pot.
• Grate cheese coarsely.
• Slowly stir cornmeal into boiling stock, and cook until mixture thickens to a soft mush. Remove from heat.
• Serve polenta topped with sausage-tomato sauce, sprinkled with cheese.

POLENTA, SAUSAGE AND TOMATO LAYERS

Steps:

• Preheat oven to 375 degrees. Butter 2 1/2 quart casserole dish. Cook polenta, then stir in 1/4 parmesan cheese. Stir well then scrape the polenta into casserole dish. Heat the oil in a medium skillet, and saute the sausage over medium heat, breaking the pieces up with a wooden spoon, until browned and cooked through, about 10 minutes. Remove the skillet from the heat. Sprinkle 2 tablespoons of the remaining Parmesan over the polenta. Add the sausage, using a slotted spoon, in an even layer. Then spoon on the pasta sauce. Spring with remaining 2 tablespoons parmesan, and top with the mozzarella in an even layer. Bake until bubbling, 30 minutes, then let it stand 10 minutes.

POLENTA, SAUSAGE AND TOMATO LAYERS

Steps:

• For polenta: 1. Combine the milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer. 2. Slowly add the cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 minutes. For the layers: 1. Preheat the oven to 375 degrees F. 2. Butter a 2-1/2 quart flameproof casserole or pyrex baking dish. 3. Add 1/4 cup of Parmesan to the polenta in the pan and stir thoroughly. Scrape the mixture into the casserole/baking dish. 4. Heat the oil in a medium-size skillet, and saute the sausage over medium heat, breaking up the pieces with a wooden spoon, until browned and cooked through, about 10 minutes. Remove the skillet from the heat. 5. Sprinkle 2 tablespoons of the remaining Parmesan over the polenta. Add the sausage, using a slotted spoon, in an even layer. Then spoon on the tomato sauce. Sprinkle with the remaining 2 tablespoons Parmesan, and top with the mozzarella in an even layer. 6. If using pyrex dish, cover with aluminum foil sprayed with Pam or greased with butter or olive oil. Bake until bubbling, 30 minutes. Then place the casserole under the broiler and cook until browned, about 3 minutes. Let it stand about 10 minutes before 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.