Best 11 Chicken Sausages With Polenta Recipes

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Chicken sausages and polenta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The smoky flavor of the chicken sausages pairs perfectly with the creamy polenta, and the dish can be easily customized with your favorite toppings. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, chicken sausages with polenta is sure to please everyone at the table!

Let's cook with our recipes!

SAUCY CHICKEN AND SAUSAGE OVER CREAMY PARMESAN POLENTA



Saucy Chicken and Sausage over Creamy Parmesan Polenta image

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

1 tablespoon olive oil
1 small onion (chopped)
3 cloves garlic (minced)
6 ounce chicken breast (boneless and skinless, cut into small bite size pieces (about 1 breast))
2 links Italian sausage (cut into 1 inch pieces)
salt and pepper to taste
1 teaspoon dry oregano
1/2 cup chicken broth (low sodium or dry white wine)
1 cup tomato sauce
1 tablespoon hot sauce ((I used Frank's))
2 tablespoon butter (unsalted)
2 tablespoon fresh parsley (chopped for garnish)
1 cup cornmeal
4 to 4 1/2 cups water
1 cup Parmesan cheese (grated)
3 tablespoon butter (unsalted)
1/4 teaspoon black pepper

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

CHICKEN SAUSAGES WITH POLENTA



Chicken Sausages with Polenta image

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

4 teaspoons olive oil, divided
1 tube (1 pound) polenta, cut into 1/2-inch slices
1 each medium green, sweet red and yellow peppers, thinly sliced
1 medium onion, thinly sliced
1 package (12 ounces) fully cooked Italian chicken sausage links, thinly sliced
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil

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

ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA



Italian Sausages with Broccoli Rabe and Polenta image

Categories     Sauté     Parmesan     Sausage     Fall     Broccoli Rabe     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
4 sweet or spicy Italian sausages
2 large garlic cloves, minced
1 12-ounce bunch broccoli rabe, trimmed
1 cup canned low-salt chicken broth
1/2 of 24-ounce purchased basil-garlic-seasoned polenta roll
1/4 cup grated Parmesan cheese

Steps:

  • Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add sausages. Cover skillet and cook until sausages are brown and cooked through, about 8 minutes per side. Transfer sausages to plate; tent with foil to keep warm. Add garlic to drippings in same skillet and stir 30 seconds. Add broccoli rabe and 1/2 cup broth. Cover skillet and cook until broccoli rabe is crisp-tender, about 8 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium heat. Add polenta; mash with potato masher until smooth. Mix in remaining 1/2 cup broth and cheese. Simmer until polenta is warmed through, about 5 minutes. Season polenta with salt and pepper.
  • Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

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

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

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

CHICKEN SCARPARIELLO WITH SOFT PARMIGIANO POLENTA



Chicken Scarpariello with Soft Parmigiano Polenta image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Extra-virgin olive oil
1/2 chicken, cut into 4 pieces (chicken breast with drum attached, cut in half, thigh and leg)
Kosher salt
8 ounces fennel sausage, cut into bite-size pieces
1/2 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
1/4 cup hot cherry pepper juice, from the jar
1/4 cup white wine
1 cup chicken stock, plus a little more if needed
4 or 5 quartered hot cherry peppers
1 sprig fresh oregano, leaves picked and chopped
Soft Parmigiano Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
Kosher salt
1 cup quick cooking polenta
1 cup grated Parmigiano
1/4 cup mascarpone cheese

Steps:

  • Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides.
  • Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well.
  • Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add
  • the garlic and cook for 2 to 3 more minutes.
  • Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan.
  • Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and
  • simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
  • Stir in the oregano just before serving. Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta.
  • In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT!
  • When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

POLENTA WITH SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

Steps:

  • Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
  • Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

BAKED POLENTA WITH SAUSAGE



Baked Polenta with Sausage image

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

3 cups water
1 cup milk
9 ¼ ounces instant polenta
½ cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
2 (3.5 ounce) links sweet Italian sausage, casings removed
1 cup sliced mushrooms
½ cup chopped onions
3 cloves garlic, diced
1 ½ cups dry white wine
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 teaspoon Italian seasoning
½ teaspoon dried oregano
2 cups shredded mozzarella cheese

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

CHICKEN SAUSAGE AND ASPARAGUS OVER POLENTA



Chicken Sausage and Asparagus over Polenta image

Make and share this Chicken Sausage and Asparagus over Polenta recipe from Food.com.

Provided by Engineer in the Kit

Categories     Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 precooked chicken sausage, sliced
5 green onions, sliced
1/2 lb asparagus, cut into 1-inch pieces
1/4 teaspoon herbes de provence
1 teaspoon fresh lemon juice
1/3 cup chicken broth
1/4 cup polenta
2 tablespoons crumbled goat cheese
1 tablespoon whipping cream

Steps:

  • In a small saucepan, bring 1 cup of water to a boil. Lower heat, add polenta slowly, stirring constantly. Continue to stir slowly for 7 to 10 minutes. Stir in whipping cream, cheese and few grinds of black pepper.
  • In a skillet, heat oil, add the sausage pieces and brown them. Transfer to a plate. Add onion, asparagus, broth, and herbes de provence. Cover and steam for 6 minutes. Add sausage and lemon juice. Season with freshly ground black pepper. Remove from heat.
  • Serve sausage and asparagus over polenta.

Nutrition Facts : Calories 550.9, Fat 33.2, SaturatedFat 9.8, Cholesterol 121.3, Sodium 1183.2, Carbohydrate 46.2, Fiber 8.7, Sugar 6.9, Protein 22.7

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES



Creamy Slow-Cooker Polenta With Sausages image

The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.

Provided by Sarah DiGregorio

Categories     sausages, vegetables, main course

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 cups dried polenta (not quick-cooking)
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (32-ounce) jar good-quality marinara sauce
5 garlic cloves, smashed and chopped
2 tablespoons olive oil, plus more for the sausages
Leaves from 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt
6 raw hot or sweet Italian sausages (pork, turkey, chicken or vegan)
1 (3.5-ounce) jar capers, drained
1/3 cup drained, pickled sliced pepperoncini, banana peppers or cherry peppers
3/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
  • About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
  • Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.

BAKED POLENTA WITH SAUSAGE AND ARTICHOKE HEARTS



Baked Polenta with Sausage and Artichoke Hearts image

Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1/2 white onion, thinly sliced
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
3/4 cup marinated artichoke hearts, coarsely chopped
Coarse salt and ground pepper
1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
1/3 cup chicken stock
1/4 cup fresh parsley (optional), coarsely chopped

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
  • In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 330 g, Fat 15 g, Fiber 4 g, Protein 21 g, SaturatedFat 4 g

POLENTA WITH SAUSAGE AND ASIAGO



Polenta with Sausage and Asiago image

Categories     Cheese     Pork     Bake     Spring     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 7

8 ounces Asiago cheese
3 tablespoons butter
1 3-ounce piece pancetta, cut into 1/2-inch pieces
1 2-ounce piece hard Italian salami, cut into 1/2-inch pieces
8 ounces sweet Italian sausages, casings removed, crumbled
7 cups water
1 1/2 cups yellow cornmeal

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Grate enough Asiago cheese to measure 1/4 cup. Cut remaining cheese into 1/2-inch dice.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add pancetta and stir until golden, about 3 minutes. Add salami and stir 1 minute. Transfer pancetta mixture and pan drippings to bowl. Add sausages to same skillet; sauté until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to paper towels to drain.
  • Bring 7 cups water to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low; cook until polenta thickens and starts to pull away from sides of pan, stirring frequently, about 20 minutes. Stir in pancetta mixture, diced Asiago cheese and 2 tablespoons butter. Transfer polenta to prepared baking dish. Arrange sausage over polenta; sprinkle with grated Asiago. Bake until polenta is set and cheese melts, about 25 minutes.

Tips:

  • Choose high-quality chicken sausages: Look for sausages made with fresh, free-range chicken and natural spices. Avoid sausages that contain fillers or preservatives.
  • Cook the sausages thoroughly: Chicken sausages should be cooked to an internal temperature of 165°F (74°C). This can be checked using a meat thermometer.
  • Slice the sausages before serving: This will help to release their flavor and make them easier to eat.
  • Use a variety of toppings: There are many different toppings that can be used with chicken sausages, such as sauerkraut, onions, peppers, and mushrooms.
  • Serve with a dipping sauce: A dipping sauce, such as mustard or ketchup, can add extra flavor to the sausages.

Conclusion:

Chicken sausages are a versatile and delicious dish that can be enjoyed in many different ways. With their mild flavor and variety of toppings, they are a great choice for any occasion. Whether you are grilling them, roasting them, or pan-frying them, chicken sausages are sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give chicken sausages a try!

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