Best 11 Italian Sausage With Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to comforting and hearty meals, few dishes can compare to the classic combination of Italian sausage with polenta. This culinary masterpiece is a fusion of flavors and textures that will tantalize your taste buds and leave you craving more. With its savory sausage, creamy polenta, and aromatic herbs, this dish is not only delicious but also incredibly versatile. Whether you prefer a traditional preparation or want to experiment with innovative variations, there's an Italian sausage with polenta recipe out there for everyone. So, let's embark on a delectable journey as we explore the secrets behind creating the perfect Italian sausage with polenta dish.

Check out the recipes below so you can choose the best recipe for yourself!

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

POLENTA WITH ITALIAN SAUSAGE



Polenta with Italian Sausage image

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

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
1 pound Italian sausage links
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1/4 cup shredded Parmesan cheese

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.

ITALIAN SAUSAGE WITH POLENTA



Italian Sausage with Polenta image

This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped red onion
4 garlic cloves, minced
2-1/2 cups fresh broccoli florets
2 cans (15 ounces each) crushed tomatoes
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1 cup cornmeal
Shaved Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.

POLENTA WITH ITALIAN SAUSAGE



Polenta With Italian Sausage image

I love this dish. It is a nice change from pasta. The polenta is a nice base for the sausage and tomato combination.

Provided by KelBel

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups water
1 cup cornmeal
1 teaspoon salt
1 lb Italian sausage
2 garlic cloves, minced
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (6 ounce) can tomato paste
2 tablespoons minced fresh parsley
1/4 cup shredded parmesan cheese

Steps:

  • Combine water, cornmeal and salt in a double boiler or heavy saucepan. Bring to a boil, stirring constantly.
  • Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
  • Meanwhile, brown sausage and garlic in a large skillet; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet.
  • Add 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 cheese. Serve immediately.

Nutrition Facts : Calories 592.6, Fat 34.3, SaturatedFat 12.1, Cholesterol 70.2, Sodium 2629.3, Carbohydrate 43.6, Fiber 5.4, Sugar 11, Protein 29.5

ITALIAN SAUSAGE AND POLENTA BITES



Italian Sausage and Polenta Bites image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 24 appetizers

Number Of Ingredients 10

1 pound hot or sweet Italian sausage links
2 teaspoons olive oil
2 red bell peppers, diced
1 cup chicken stock
1/2 cup heavy cream
1/2 cup cornmeal
1 tablespoon butter
Salt and freshly ground black pepper
24 saltine crackers
1 1/2 tablespoons scallions, sliced on an angle

Steps:

  • Cook sausage with oil in a hot saute pan until done. This may take about 45 minutes. Remove from pan. Let sausage rest 5 to 10 minutes before slicing into about 2 dozen slices. In same pan, gently cook red bell peppers until tender and drain well.
  • While the sausage is cooking, begin the polenta. Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and cooked red bell peppers. Season with salt and pepper, if needed.
  • Spoon a small amount of polenta on each saltine cracker and then a slice of sausage. Then add 1/8 teaspoon polenta on top of the sausage slice and garnish with 1 or 2 slices of scallions.

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.

ITALIAN SAUSAGE WITH PEPPERS AND ONIONS OVER POLENTA



ITALIAN SAUSAGE WITH PEPPERS AND ONIONS OVER POLENTA image

Categories     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 17

4 organic Italian sausage links, cut in half
¼ cup extra-virgin olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 sweet onion, thinly sliced
1 tablespoon chopped fresh oregano
Course sea salt and freshly ground black pepper, to season
For polenta:
3 cups water
1 quart chicken broth (or water if you prefer)
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 1/2 cups instant polenta
4 tablespoons unsalted butter
½ cup grated Parmesan
Grated Parmesan, for sprinkling

Steps:

  • In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Add the sausages and brown well. Remove and set aside. Reduce heat to medium and stir in the peppers and onions. Sauté, stirring often, until very tender and lightly browned, about 8 minutes. Return the sausage to the pan and stir in the remaining olive oil and the oregano. Reduce heat to very low, cover and set aside while you make the polenta. To make the polenta, bring water to a boil in a teakettle. Turn off heat. Bring broth to boil in a large, heavy saucepan. Reduce heat to low. Stir in the salt and olive oil. Add the polenta very, very gradually, stirring constantly with a wooden spoon. Take your time. Once all the polenta is added let it cook over very low heat for about 5 minutes, stirring constantly. If the polenta becomes to thick to stir, pour in some hot water and blend it in. The polenta is done when it is smooth, shiny and tender. Turn off the heat and stir in the butter and Parmesan. Divide polenta among 4 bowls. Spoon sausage, peppers and onions over the polenta and serve. Pass extra Parmesan for sprinkling.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA



Sausage-and-Pepper Ragu Over Polenta image

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

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

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 AND VEGETABLES



Polenta With Italian Sausage and Vegetables image

Use whatever flavor of polenta you like, the recipe recommends garlic-flavored but we've also used sun-dried tomato basil with great results. Italian sausage can be whatever spiciness you like. We've also used button mushrooms instead of cremini before.

Provided by noway

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
2 cups sliced onions
1 teaspoon minced garlic
2 cups cremini mushrooms, sliced
1 cup sliced zucchini
28 ounces crushed tomatoes in puree
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
17 ounces pre-cooked polenta, cut into 1/4 inch rounds
1 1/2 cups provolone cheese, shredded
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Squeeze sausage out of casings into skillet, and saute over medium heat. Break sausage up into small pieces and cook until no longer pink.
  • Remove sausage from skillet and discard drippings except 1 tablespoons.
  • Saute onion and garlic in reserved sausage drippings until onion is soft. Add mushrooms and zucchini, stir frequently until all liquid evaporates. Stir in tomatoes, herbs, and red pepper flakes. Return sausage to skillet and simmer for 5 minutes.
  • Spread an even scant amount of sauce (about 2/3 cup) on bottom of an 11x7 inch baking pan. Add a single layer of sliced polenta rounds. Layer with 2 cups of sausage sauce and 3/4 cup of Provolone.
  • Finish with an additional layer of polenta rounds, all the sausage sauce, and all the Provolone. Sprinkle Parmesan on top.
  • Bake uncovered at 350F for 30 minutes or until bubbly. Let cool 5-10 minutes before serving.

INSTANT POT® ITALIAN SAUSAGE AND POLENTA



Instant Pot® Italian Sausage and Polenta image

Polenta goes high tech by cooking it in the Instant Pot®! You can make this recipe as is for a complete meal or only use the Instant Pot® to prepare the polenta. You will need an elevated trivet.

Provided by thedailygourmet

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ¼ cups chicken broth
½ cup Italian polenta
¼ cup fat-free half-and-half
1 tablespoon grapeseed oil
4 Italian turkey sausage links
12 ounces marinara sauce
1 medium onion, sliced
1 green bell pepper, seeded and sliced into strips
1 tablespoon butter
½ teaspoon garlic salt
1 pinch crushed red pepper
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 33.1 g, Cholesterol 86.6 mg, Fat 22.1 g, Fiber 4.5 g, Protein 25.2 g, SaturatedFat 7.6 g, Sodium 2019.1 mg, Sugar 11.5 g

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

Tips:

  • Choose the right sausage: Italian sausage comes in a variety of flavors, so choose one that you enjoy. Some popular options include sweet, hot, and fennel.
  • Cook the sausage thoroughly: Italian sausage should be cooked to an internal temperature of 160 degrees Fahrenheit. This will ensure that it is safe to eat and that the flavors have developed fully.
  • Don't overcrowd the pan: When cooking the sausage, don't overcrowd the pan. This will prevent the sausage from cooking evenly and will make it more likely to stick to the pan.
  • Use a nonstick pan: A nonstick pan will help to prevent the sausage from sticking. If you don't have a nonstick pan, you can grease the pan with cooking spray or oil.
  • Season the sausage: Italian sausage is typically seasoned with salt, pepper, and garlic. You can also add other seasonings, such as paprika, cumin, or oregano.
  • Serve the sausage with your favorite sides: Italian sausage can be served with a variety of sides, such as polenta, pasta, or roasted vegetables.

Conclusion:

Italian sausage is a versatile and flavorful ingredient that can be used in a variety of dishes. With a little planning and preparation, you can create a delicious and satisfying meal that your family and friends will love. So next time you're looking for a new recipe, give Italian sausage a try. You won't be disappointed!

Related Topics