Best Sausage Topped Polenta Recipes
SAUSAGE-TOPPED POLENTA WEDGES
Nanci Huyser of Kilgore, Texas combines crushed tomatoes, Italian turkey sausage and green beans to create a nutritious and full-flavored sauce the whole family will savor.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. , Remove from the heat; stir in 1/2 cup Parmesan cheese, butter and 1/8 teaspoon pepper. Transfer to a 9-in. round pan coated with cooking spray; cool (polenta will thicken as it stands)., Meanwhile, in a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 9-12 minutes or until thickened., Unmold polenta; cut into six wedges. Place on a baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 4-5 minutes or until lightly toasted. Sprinkle with remaining pepper. Top each wedge with sausage mixture, about 1 cup on each; sprinkle with remaining Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 967mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
SAUSAGE-TOPPED POLENTA
My Italian grandmother and mother have relied on this recipe for years. Many sauces can be served with polenta, but this tomato and sausage topping is our favorite. -Joyce Riskedal, Earlville, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato paste, water, parsley, sugar and basil. Bring to a boil. Reduce heat; cover and simmer for 3 minutes, stirring occasionally., Meanwhile, in a large saucepan, bring water and salt to a boil. Combine cornmeal and cold water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Spoon into a greased 9-in. round baking pan. Cool for 15-20 minutes or until set. Cut into wedges. Sprinkle with cheese and top with sausage mixture.
Nutrition Facts :
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