Skillet cheddar polenta with sausage and cranberries

The recipe Skillet cheddar polenta with sausage and cranberries can be made in roughly 20 minutes. This gluten free, primal, and ketogenic recipe serves 2 and costs $3.13 per serving. One serving contains 465 calories, 23g of protein, and 38g of fat. 975 people have tried and liked this recipe. It works well as a rather expensive main course. It will be a hit at your Christmas event. If you have sharp cheddar cheese, portobello mushroom caps, butter, and a few other ingredients on hand, you can make it. It is brought to you by Running to the Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. If you like this recipe, take a look at these similar recipes: One-Skillet Sausage and Polenta Parmesan, Grilled Cheddar Sausage and Pepper Skillet, and Creamy Polenta with Bacon and Cranberries.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large skillet over medium-high heat.Add the sausage to the skillet, breaking up with a spatula as it cooks.When the sausage is half way cooked, add the mushroom slices to the pan.Cook until the sausage is cooked through and the mushrooms have cooked/shrunk down in size by about half. Set aside.Heat the skillet over medium-high heat.Add the butter to the skillet to melt.Add the polenta to the skillet once the butter is melted.Slowly stir in the broth and whisk until the polenta is thickened, about 2-3 minutes.Once thickened, stir in the sage and cheddar.Top with the sausage and mushroom mixture and scatter the cranberries on top.Transfer the skillet to the broiler for about 3-5 minutes until the cranberries start to "pop".Remove from the broiler and serve topped with some fresh arugula if desired.

 

Step by step:

1. Heat a large skillet over medium-high heat.

2. Add the sausage to the skillet, breaking up with a spatula as it cooks.When the sausage is half way cooked, add the mushroom slices to the pan.Cook until the sausage is cooked through and the mushrooms have cooked/shrunk down in size by about half. Set aside.

3. Heat the skillet over medium-high heat.

4. Add the butter to the skillet to melt.

5. Add the polenta to the skillet once the butter is melted.Slowly stir in the broth and whisk until the polenta is thickened, about 2-3 minutes.Once thickened, stir in the sage and cheddar.Top with the sausage and mushroom mixture and scatter the cranberries on top.

6. Transfer the skillet to the broiler for about 3-5 minutes until the cranberries start to "pop".

7. Remove from the broiler and serve topped with some fresh arugula if desired.

Nutrition Information:

covered percent of daily need