CHICKEN SAUSAGES WITH POLENTA
I get a kick out of serving this chicken sausage dish-everyone's always on time for dinner when they know it's on the menu. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add polenta; cook 9-11 minutes on each side or until golden brown. Keep warm., Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Add peppers and onion; cook and stir until tender. Remove from pan., Add sausages to same pan; cook and stir 4-5 minutes or until browned. Return pepper mixture to pan; heat through. Serve with polenta; sprinkle with cheese and basil.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
SAUCY CHICKEN AND SAUSAGE OVER CREAMY PARMESAN POLENTA
Saucy Chicken and Sausage over Creamy Parmesan Polenta - a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over a creamy and cheesy polenta.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h
Number Of Ingredients 17
Steps:
- In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
- Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you'll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you've used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn't taste raw. You will need to whisk occasionally but there's no need to hover over the pot while it's cooking.
- Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
- Serve by plating polenta, then topping it with the chicken and sausage stew.
Nutrition Facts : Calories 682 kcal, Carbohydrate 37 g, Protein 32 g, Fat 46 g, SaturatedFat 21 g, Cholesterol 124 mg, Sodium 1295 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SAUSAGE-AND-PEPPER RAGU OVER POLENTA
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
- In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.
POLENTA WITH ITALIAN SAUSAGE
This recipe came from my mom, who brought it over from Europe. When I first made it, everyone wanted to know where I got the recipe. I've copied it numerous times for friends.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 1057mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.
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