Polenta With Sausage And Broccoli 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 BROCCOLI AND SAUSAGE

Steps:

• For the polenta: Bring vegetable broth and salt to a boil in a pot. Gradually add cornmeal, stirring constantly. Bring to a boil. Simmer, stirring occasionally, until cooked. Remove from heat. Stir in butter. Season with salt and nutmeg and keep warm.
• Rinse and trim broccoli. Blanch broccoli in salted boiling water, 2-3 minutes. Remove and rinse with cold water. Drain.
• Remove sausages from skins and fry in hot oil until browned and crumbly. Add broccoli, toss to combine, and season with salt and pepper.
• Rinse thyme, shake dry and strip off leaves. Chop leaves finely and stir into polenta. Spoon polenta onto warmed plates, and top with the broccoli and sausage mixture. Garnish with freshly grated parmesan.

BROCCOLI RABE AND ITALIAN SAUSAGE OVER POLENTA

Steps:

• Heat 1 Tbs. of the oil in a medium Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned, about 10 minutes. Transfer the sausage to a bowl. Add the remaining 3 Tbs. oil, the broccoli rabe, and garlic, and stir until fragrant, about 1 minute. Add the wine, scraping up any brown bits from the bottom of the pan. Add the tomatoes, stock, 3/4 tsp. salt, and 1/4 tsp. pepper. Lower the heat to medium, cover, and cook until the broccoli rabe is crisp-tender, about 7 minutes. Add the reserved sausage, parsley, and cheese, and season to taste with more salt and pepper.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add 1-1/2 tsp. salt, and whisk in the polenta. Reduce the heat to low, and cook, stirring, until the polenta is thick and smooth, about 3 minutes. Stir in the 2 Tbs. grated cheese, if using.
• Divide the polenta among 4 wide bowls. Top with generous portions of the sausage stew and more grated cheese on top.

SAUSAGE AND BROCCOLI RABE WITH POLENTA

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
• Rinse under cold water and drain again. Cut into 2 inch lengths.
• In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
• Remove. When cool enough to handle, cut into slices.
• Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
• Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
• Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
• Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
• Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
• Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

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.

ITALIAN SAUSAGE WITH POLENTA

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.

POLENTA TART WITH SAUSAGE & BROCCOLI

Steps:

• Heat oven to 190C/170C fan/gas 5. In a large saucepan, bring the stock to the boil. Slowly pour in the polenta, a little at a time, until completely absorbed. Lower the heat, stir quickly for 5 mins, then remove from the heat altogether. Stir in 1 tbsp of the Parmesan, then spread the polenta out on a large parchment-lined baking sheet, so that it's 2-3cm thick.
• Cook the broccoli in salted water for 2 mins, drain, then rinse under cold water.
• Sprinkle the mozzarella and remaining Parmesan over the polenta, then top with the tomatoes, garlic, broccoli and sausage. Bake for 20 mins until the sausage is browned and the sides of the polenta crisp.

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA

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.

SAUSAGE AND BROCCOLI RABE WITH POLENTA RECIPE

Steps:

• In a large pot of boiling, salted water, cook the broccoli rabe for about 2 minutes until tender.
• Drain. Rinse with cold water and drain thoroughly. Cut into 2-inch lengths.
• In a large frying pan, heat 1 tablespoon of the oil over moderately high heat.
• Add the sausage and cook for about 10 minutes, turning, until browned.
• Remove. When cool enough to handle, cut into slices.
• Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
• Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until translucent.
• Add the wine and bring it to a simmer.
• Add the sausage, tomatoes, broth, thyme, and 1¼ teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes.
• Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer
• Meanwhile, in a medium saucepan, bring the water and the remaining 1¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
• Whisk in the remaining 3 tablespoons of oil.
• Reduce the heat and simmer for about 20 minutes, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

CHINESE BROCCOLI WITH SAUSAGE AND POLENTA

Steps:

• Cook broccoli:
• Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.
• Cook polenta:
• Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
• Sauté sausage and garlic while polenta cooks:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
• Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
• Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
• In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
• Serve polenta sprinkled with Parmesan.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.