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.
POLENTA WITH ITALIAN SAUSAGE
I love this dish. It is a nice change from pasta. The polenta is a nice base for the sausage and tomato combination.
Provided by KelBel
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 592.6, Fat 34.3, SaturatedFat 12.1, Cholesterol 70.2, Sodium 2629.3, Carbohydrate 43.6, Fiber 5.4, Sugar 11, Protein 29.5
INSTANT POT® ITALIAN SAUSAGE AND POLENTA
Polenta goes high tech by cooking it in the Instant Pot®! You can make this recipe as is for a complete meal or only use the Instant Pot® to prepare the polenta. You will need an elevated trivet.
Provided by thedailygourmet
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 33.1 g, Cholesterol 86.6 mg, Fat 22.1 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 7.6 g, Sodium 2019.1 mg, Sugar 11.5 g
POLENTA WITH ITALIAN SAUSAGE AND VEGETABLES
Use whatever flavor of polenta you like, the recipe recommends garlic-flavored but we've also used sun-dried tomato basil with great results. Italian sausage can be whatever spiciness you like. We've also used button mushrooms instead of cremini before.
Provided by noway
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink.
- Remove sausage from skillet and discard drippings except 1 tablespoons.
- Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes.
- Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone.
- Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top.
- Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.
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