Polenta with Italian Sausage Recipe

4 1 1
Polenta with Italian Sausage Recipe
Polenta with Italian Sausage Recipe photo by Taste of Home
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Polenta with Italian Sausage Recipe

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4 1 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 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

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 Extra March 1997, p49

Nutritional Facts

1 each: 267 calories, 11g fat (4g saturated fat), 32mg cholesterol, 1057mg sodium, 29g carbohydrate (8g sugars, 5g fiber), 12g protein.

  • 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
  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. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat.
  3. 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 Extra March 1997, p49

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MY REVIEW
CookingUSA User ID: 7138853 18533
Reviewed Mar. 25, 2013

"This was the perfect recipe I was looking for; it spiced up the polenta, but did not require a lot of time to prepare. I had the Italian Sausage already cooked, so it cut the time down even further. Since my family likes garlic, I added an extra clove to the recipe. I used tomato sauce, in place of the stewed tomatoes, because that is what I had on hand. The recipe probably would have been better with stewed tomatoes, but it turned out fine anyway. When I make this recipe again, I will probably use basil in place of the parsley?more Italian and better liked in my house. Overall, great recipe."

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