Best 6 Polenta With Spicy Sausage Veggie Sauce Recipes

POLENTA WITH SPICY SAUSAGE AND RED PEPPER RELISH

Steps:

• Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside.
• In a medium sauce pot bring chicken broth to a boil over medium heat. Add the salt, pepper and polenta and whisk until thick about 4 minutes. Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer. Cover with plastic wrap and refrigerate to set up, about 1 hour. This can also be done the night before.
• In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container.
• Preheat the oven to 225 degrees F.
• Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 10 minutes. Transfer to a baking dish and put in the preheated oven to keep warm.
• While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares. Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side. Transfer to a plate lined with paper towels. Arrange the polenta on a serving platter.
• Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares. Top with a bit of red pepper relish and garnish with a fresh parsley leaf.

POLENTA WITH SPICY SAUSAGE-VEGGIE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Spray a cookie sheet with cooking spray. Arrange the polenta slices on the sheet and spray them lightly with cooking spray. Broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. Keep warm.
• In a large skillet over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the spaghetti sauce and cook until heated through and just starting to simmer.
• To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese.

POLENTA WITH SPICY SAUSAGE-VEGGIE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Spray a cookie sheet with cooking spray. Arrange the polenta slices on the sheet and spray them lightly with cooking spray. Broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. Keep warm.
• In a large skillet over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the spaghetti sauce and cook until heated through and just starting to simmer.
• To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese.

POLENTA WITH ITALIAN SAUSAGE AND VEGETABLES

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.

POLENTA WITH SAUSAGE AND TOMATO PEPPER SAUCE

Steps:

• Heat a large nonstick pan until it is very hot.
• Remove sausage from casing, and break into bite-size pieces. Reduce heat to medium high; sauté sausage until it browns on both sides.
• Chop whole onion.
• Add oil to pan. Then, add onion and cook until it softens. Mince garlic, and add to pan.
• Bring broth to boil in covered pot.
• Wash, trim, seed and chop peppers. Add them and the hot pepper flakes to the onion as it cooks. Sauté a minute or two, and stir in thyme, oregano, tomatoes and sherry; reduce heat to low, and cook mixture.
• Slowly stir the polenta into the boiling stock. Cook over medium high heat until polenta boils and thickens. Season with pepper and salt. Serve topped with the sausage-vegetable mixture.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

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.