Best 8 Italian Sausage Polenta Recipes

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If you're craving a hearty and flavorful dish that combines the delectable taste of Italian sausage with creamy polenta, then this recipe is calling your name. This Italian Sausage Polenta offers a symphony of textures and flavors that will tantalize your taste buds. The juicy and savory Italian sausage is perfectly complemented by the creamy and smooth polenta, creating a delightful contrast that will leave you wanting more. This recipe also includes variations using different types of sausage, such as spicy or sweet, and even a vegetarian option using plant-based sausage. Additionally, you'll find a twist on the classic polenta with the addition of luscious roasted red peppers, creating a vibrant and flavorful dish. Whether you're a fan of Italian cuisine or simply seeking a comforting and delicious meal, this Italian Sausage Polenta is sure to satisfy your cravings.

Let's cook with our recipes!

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.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE



Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe image

Categories     Leafy Green     Pork     Tomato     High Fiber     Fall     Gourmet

Yield Serves 4 generously

Number Of Ingredients 14

For 1 recipe basic polenta, kept warm:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
2 tablespoons olive oil plus additional if necessary
1 pound sweet Italian sausage links
1/4 cup water
1 bunch broccoli rabe (about 1 pound), chopped coarse and tough stems discarded
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1 cup chicken broth
a 28- to 32-ounce can whole tomatoes, drained, seeded, and chopped
1/4 cup dried currants
2 tablespoons tomato paste
Accompaniment: freshly grated Parmesan

Steps:

  • On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
  • In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
  • Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
  • In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
  • Serve polenta sprinkled with Parmesan.
  • To make basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

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.

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

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.

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 & POLENTA



ITALIAN SAUSAGE & POLENTA image

Categories     Hominy/Cornmeal/Masa

Yield 4 servings

Number Of Ingredients 18

Ragout:
two hot Italian turkey sausage
two mild Italian turkey sausage
4 T. olive oil
12 crimini mushrooms, sliced
two large shallots, finely chopped
3 cloves of garlic, crushed and minced
2 t. chopped fresh herbs, I use a combination of thyme, basil, Italian parsley and chives
1 1/2 T. tomato paste
1/2 - 3/4 cup white wine (could also use red wine or dry vermouth or champagne)
1 1/2 cups chicken stock
Polenta:
3 - 4 T. olive oil
1 3/4 cups polenta
3 cloves
1 quart chicken stock
1 cup parmesan cheese, finely grated
1/4 cup 1/2 & 1/2

Steps:

  • For ragout: Heat olive oil add mushrooms, cook for a couple of minutes add shallots and garlic, saute over medium heat for about 5 minutes, until lightly carmelizing add turkey sausage in small pieece Cook well on medium to high heat until sausage cooked and veg and sausage starting to carmelize Add herbs, stir in quickly Deglaze with wine Add tomato paste,stir in well and cook through for a few minutes Add chicken stock, bring heat up to high simmer, cover and reduce heat. Cook on low simmer for about 15 minutes. Polenta: While sauce is cooking, heat olive oil in large (4qt) saucepan Add finely minced garlic, saute until lightly browned Add two cups of stock, bring to high simmer Add polenta, 1/2 cup at a time, stirring well so that no lumps form Add more chicken stock as you add polenta Cook over low/medium heat for about 15 minutes, stirring every few minutes Add parmesan about 1/4 cup at a time, stirring until well incorporated Cook for about another 10 minutes Add 1/2 and 1/2, stir in well Continue to cook for another few minutes. Consistency should be thick and creamy. Ladle 3/4 cup polenta into shallow bowl, and spoon ragout over polenta.

ITALIAN SAUSAGE POT PIE WITH POLENTA CRUST



Italian Sausage Pot Pie with Polenta Crust image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 lb bulk spicy or sweet Italian pork sausage
2 small zucchini, cut in half lengthwise, then crosswise into 1/4-inch slices (2 1/2 cups)
1 can (16 oz) spicy chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes with garlic and onion, drained
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crushed
1 cup shredded Italian cheese blend (4 oz)
2 eggs
1 roll (1 lb) sun-dried tomato polenta

Steps:

  • Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook sausage over medium heat about 8 minutes, stirring occasionally, until browned; drain. Add zucchini, beans, tomatoes, basil, rosemary and 3/4 cup of the cheese; stir gently. Spoon into casserole.
  • In medium bowl, beat eggs slightly with fork. Crumble polenta into eggs; mix well. Spoon polenta mixture evenly over sausage mixture; spread evenly.
  • Bake uncovered about 25 minutes or until sausage mixture begins to bubble around edges and polenta is firm to the touch.
  • Sprinkle remaining 1/4 cup cheese over top; bake about 10 minutes longer or until cheese is melted. Cool 10 minutes before serving.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 1 g, TransFat 0 g

Tips:

  • Use good quality Italian sausage: This is the star of the dish, so make sure it's flavorful and juicy. Look for a sausage that is made with fresh, high-quality pork and seasoned with traditional Italian herbs and spices.
  • Cook the sausage thoroughly: Italian sausage can be a bit greasy, so it's important to cook it all the way through. This will help to render out the fat and give the sausage a crispy exterior and a juicy interior.
  • Use a creamy polenta: Polenta is a versatile dish that can be made with a variety of different ingredients. For this recipe, we recommend using a creamy polenta. This will help to create a rich and flavorful sauce that will coat the sausage and vegetables.
  • Add plenty of vegetables: Vegetables add flavor, color, and nutrients to this dish. Feel free to use any vegetables that you like. Some good options include bell peppers, onions, mushrooms, and zucchini.
  • Season the dish to taste: This dish is simple to make, but it's important to season it to taste. Add salt, pepper, and other spices to taste until the dish is flavorful and well-balanced.

Conclusion:

Italian sausage polenta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's hearty, flavorful, and packed with protein and vegetables. Plus, it's a great way to use up leftover Italian sausage. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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