ONE-SKILLET SAUSAGE AND POLENTA PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.
- Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
- Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.
Nutrition Facts : Calories 629, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 90 milligrams, Sodium 2,290 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 26 grams
CREAMY POLENTA WITH PARMESAN AND SAUSAGE
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams
PARMESAN-CRUSTED POLENTA WITH SAUSAGE-MUSHROOM RAGOûT
Steps:
- Preheat broiler.
- Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
- Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
- Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
- Serve ragout spooned over polenta.
PARMESAN POLENTA WITH SAUSAGE RAGOUT RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a 4-quart saucepan over medium-high; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and boil; simmer until thick, 20 minutes. Add basil, vinegar, kosher salt, and pepper; keep warm. Meanwhile, bring sea salt and 5 cups water to a boil in a 4-quart saucepan; slowly add polenta and cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally, until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan, and kosher salt. Divide between bowls and top with ragout; garnish with more Parmesan.
BAKED POLENTA WITH SAUSAGE
Rich, tomato-based casserole made with sweet Italian sausage, baked in a polenta crust and topped with mozzarella cheese. This is a great substitution for your typical pasta dish. Serve with a green salad and a loaf of Italian bread - doesn't get much better than this!
Provided by COOKINGQUEEN75
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h25m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
- Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
- Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 47.5 g, Cholesterol 58.5 mg, Fat 23.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1322.5 mg, Sugar 13.2 g
CREAMY PARMESAN POLENTA AND SAUSAGE MUSHROOM RAGU
This is so so good. I have messed with several different recipes for a while and this is what I ended up with. Enjoy!
Provided by Melissa Turner
Categories Other Main Dishes
Time 35m
Number Of Ingredients 22
Steps:
- 1. In a small bowl, combine sliced mushrooms in 1 cup water. Let sit 8-10 minutes, until mushrooms are supple. Drain reserving liquid.
- 2. Heat a skillet over medium-high heat. Add 2 tbsp butter to pan. Add sausage to pan crumble and saute 3 minutes or until browned. Remove sausage from pan and drain off fat.
- 3. In a large skillet, melt 2 tbsp's butter over medium heat. Add onion, and and garlic, saute 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Stir in sausage, wine and tomato sauce, bring to a boil. Cook for 5 minutes, or until tomato sauce has reduced. Mix beef stock, cornstarch and sugar together and add to mushroom mixture. Stirring well, bring to a boil, and simmer 2-3 minutes. Stir in fresh herbs and season to taste with salt and pepper.
- 4. Cook Polenta while cooking sausageAdd the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.
CREAMY PARMESAN POLENTA
Steps:
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CHEESY POLENTA WITH SAUSAGE RAGOUT
Creamy and hearty, polenta makes a great alternative to mashed potatoes or pasta- serve topped with a tomato-based sauce flavoured with rosemary
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium-high heat and cook the onion and garlic for a few mins. Stir in the sausages, breaking them up into small pieces as you go, and cook for another 8-9 mins. Stir in the chopped tomatoes, stock, purée and most of the rosemary. Bring to a simmer and cook for another 8-10 mins or until the mixture is thickened. Season to taste.
- Meanwhile, make up the polenta following pack instructions. Remove from the heat and stir in the cheese, with some seasoning. Spoon the polenta onto 4 plates, then top with the ragout and a sprinkling of the remaining rosemary.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3.1 milligram of sodium
POLENTA ROUNDS WITH SAUSAGE RAGOUT
"Fried polenta is fabulous with an endless variety of toppings inspired not only from Italian, but other cuisines, like Mexican (black beans and corn), French (mushroom ragout) or Creole (spicy shrimp)." -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in tomatoes and pepper. Cook and stir for 4-5 minutes or until heated through. Remove from the heat; stir in basil., In another skillet, cook polenta slices in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with sausage mixture; sprinkle with cheese.
Nutrition Facts : Calories 506 calories, Fat 33g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 2062mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.
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