Polenta with Italian Sausage

If you have approximately 40 minutes to spend in the kitchen, Polenta with Italian Sausage might be a great gluten free recipe to try. This recipe serves 6 and costs $1.34 per serving. One portion of this dish contains around 18g of protein, 23g of fat, and a total of 394 calories. This recipe is liked by 25 foodies and cooks. This recipe is typical of Mediterranean cuisine. A few people really liked this main course. If you have canned tomatoes, parmesan cheese, fresh parsley, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. With a spoonacular score of 57%, this dish is solid. If you like this recipe, take a look at these similar recipes: Italian Sausage with Polenta, Italian Sausage and Polenta Bites, and Pumpkin Polenta With Italian Sausage and Fennel.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Yield: 6 servings. Originally published as Polenta with Italian Sausage in Country ExtraMarch 1997, p49 Nutritional Facts 1 piece equals 267 calories, 11 g fat (4 g saturated fat), 32 mg cholesterol, 1,057 mg sodium, 29 g carbohydrate, 5 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. Meanwhile, in a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly.

3. Cut sausage into 1-in. pieces; return to skillet.

4. Add the tomatoes, tomato paste and parsley; bring to a boil.

5. Remove from the heat.

6. Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with Parmesan cheese.

7. Serve immediately.

Nutrition Information:

covered percent of daily need

 

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