Turkey Sausage With Polenta Pucks Recipes

TURKEY SAUSAGE AND PEPPERS WITH POLENTA

Steps:

• 1.Preheat a non-stick or lightly oiled skillet over medium high heat.
• 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
• 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
• 4.Add Italian seasoning and garlic; cook 2 minutes.
• 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
• 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
• 7.Cook about 5 minutes more, stirring occasionally.
• 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
• 9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
• Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

TURKEY SAUSAGE AND PEPPER SKILLET

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

HEARTY POLENTA AND SAUSAGE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the polenta in the bottom of the pot and add the liquid. Stir to smooth the grains into an even layer, then sprinkle in a large pinch of the garlic and basil.
• Add the sausages, followed by the mushrooms, bell pepper, and carrot.
• Sprinkle another large pinch of garlic and basil and season lightly with salt and pepper.
• Add the spinach and the rest of the garlic and basil.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with grated Parmesan, if desired.
• Calories: 414
• Protein: 23g
• Carbohydrates: 34g
• Fat: 21g
• Cholesterol: 47mg
• Sodium: 689mg
• Fiber: 2g

CRISPY POLENTA MEDALLIONS WITH TURKEY SAUSAGE AND CARAMELIZED ON

Steps:

• Drizzle about the Honey on each side of the Polenta. Season with some salt and pepper.
• Cook the Polenta on a grill pan at medium-high heat with a little olive oil or non-stick cooking spray. It needs about 4-5 minutes per side. Avoid moving around too much as to create pretty grill marks. Cook until crispy on outside and pull off of the pan. Add the sausages and cook until browned, about 2 minutes each side.
• In a separate saute pan, caramelize the onions at medium high heat with a little olive oil. Season. Add Peppers and Tomatoes. Season again and cook until softened. Add the oregano and marinara sauce. Cook until all ingredients are cooked through.
• Place Polenta medallions on 4 plates. Top with sausage slices. Add 1/4 of the onion, pepper, and tomato mixture to each plate. Arrange to look pretty. Top with a sprinkle of fresh chopped Parsley.
• Enjoy!

TURKEY SAUSAGE WITH POLENTA PUCKS

Steps:

• Fire up grill.
• Saute chopped peppers, onion and garlic in olive oil until soft. Add tomatoes, mushrooms, oregano and basil. Cover. Simmer for 20 minutes.
• Meanwhile, slice polenta into 1/2 inch thick pucks, spray with cooking spray.
• Grill sausages and polenta, turning several times.
• Remove sausages from grill, slice the long way, add to tomato mixture.
• Put several slices of polenta on each plate, spoon sauce over, sprinkle with grated cheese.