Best 8 Italian Sausage Pot Pie With Polenta Crust Recipes

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Embark on a culinary journey with our tantalizing Italian Sausage Pot Pie with Polenta Crust, a hearty and comforting dish that combines the robust flavors of Italian sausage, vegetables, and a creamy sauce, all enveloped in a golden-brown polenta crust. This delectable pot pie offers a symphony of textures and flavors, making it a perfect centerpiece for any family gathering or cozy dinner night.

This recipe is not just limited to the pot pie; it also presents a versatile polenta crust recipe that can be used for a variety of savory and sweet dishes. Whether you're looking for a gluten-free alternative or simply craving a crispy and flavorful crust, the polenta crust recipe in this article has you covered.

Additionally, the article includes a delightful recipe for Whipped Goat Cheese with Honey and Thyme, a light and tangy spread that complements the richness of the pot pie perfectly. Spread it on crusty bread or crackers, or use it as a dip for vegetables and fruit.

And for those with a sweet tooth, the article features a delectable recipe for Polenta Cake with Berries and Mascarpone Cream. This unique cake showcases the versatility of polenta, transforming it into a moist and flavorful dessert. Topped with fresh berries and a creamy mascarpone cream, this cake is sure to be a hit at any gathering.

Here are our top 8 tried and tested recipes!

BAKED POLENTA WITH SAUSAGE



Baked Polenta with Sausage image

Rich, tomato-based casserole made with sweet Italian sausage, baked in a polenta crust and topped with mozzarella cheese. This is a great substitution for your typical pasta dish. Serve with a green salad and a loaf of Italian bread - doesn't get much better than this!

Provided by COOKINGQUEEN75

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h25m

Yield 6

Number Of Ingredients 17

3 cups water
1 cup milk
9 ¼ ounces instant polenta
½ cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
2 (3.5 ounce) links sweet Italian sausage, casings removed
1 cup sliced mushrooms
½ cup chopped onions
3 cloves garlic, diced
1 ½ cups dry white wine
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 teaspoon Italian seasoning
½ teaspoon dried oregano
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine water and milk in a large saucepan with polenta. Bring to a boil over high heat; add Parmesan cheese and butter. Stir constantly until thickened, about 3 minutes. Pour polenta into a large, round casserole dish, filling about 1 inch deep.
  • Heat olive oil in a medium nonstick skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, and garlic in the skillet until sausage is browned and crumbly, about 10 minutes. Add wine, tomatoes, tomato paste, sugar, Italian seasoning, and oregano; cook over medium heat for 30 minutes.
  • Pour tomato sauce mixture over polenta. Top with mozzarella cheese.
  • Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 47.5 g, Cholesterol 58.5 mg, Fat 23.9 g, Fiber 4.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1322.5 mg, Sugar 13.2 g

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

ITALIAN SAUSAGE PIE



Italian Sausage Pie image

This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.

Provided by Miss Annie

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 pie shell, unbaked
3/4 lb Italian sausage, sweet
1/2 cup onion, chopped
3 eggs, beaten
1/2 cup cream or 1/2 cup milk
1 cup mozzarella cheese, shredded
salt & pepper, to taste

Steps:

  • Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some.
  • Don't overcook!
  • Remove casing from the sausage and crumble.
  • Sauté sausage and onions; drain well and spoon into prepared pie shell.
  • Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
  • Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife.
  • Allow to cool slightly.
  • Cut into 8 wedges and serve.

Nutrition Facts : Calories 376.6, Fat 28.6, SaturatedFat 11.3, Cholesterol 121.7, Sodium 750.5, Carbohydrate 13.9, Fiber 1, Sugar 1.1, Protein 15.4

TUSCAN POT PIE



Tuscan Pot Pie image

A pie with Italian sausage and crunchy crust.

Provided by timetoshine45

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ pound bulk Italian sausage
1 (15 ounce) jar spaghetti sauce with mushrooms
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon dried thyme
1 ½ cups shredded mozzarella cheese
1 (8 ounce) package crescent roll dough, unrolled and divided into triangles

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
  • Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
  • Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
  • Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

Nutrition Facts : Calories 703.4 calories, Carbohydrate 51.3 g, Cholesterol 60.5 mg, Fat 37.7 g, Fiber 5.2 g, Protein 30.9 g, SaturatedFat 13.2 g, Sodium 2054.7 mg, Sugar 11.5 g

CREAMY SLOW-COOKER POLENTA WITH SAUSAGES



Creamy Slow-Cooker Polenta With Sausages image

The key to creamy polenta is a relatively high ratio of liquid to dried polenta: about five to one, instead of the more standard four to one. But the more liquid you use, the longer it will take the polenta to absorb it. That's why the best polenta is made in a slow cooker, where the dried corn can gently hydrate all day, with no stirring or worrying about clumps or molten splatters. In this recipe, the polenta is cooked with marinara (which is part of the liquid) and roasted red peppers. Then it's topped with quick-roasted sausages and sizzled capers and pepperoncini. If you are feeding spice-adverse kids, leave off the pepperoncini.

Provided by Sarah DiGregorio

Categories     sausages, vegetables, main course

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

2 cups dried polenta (not quick-cooking)
1 (12-ounce) jar roasted red peppers, drained and chopped
1 (32-ounce) jar good-quality marinara sauce
5 garlic cloves, smashed and chopped
2 tablespoons olive oil, plus more for the sausages
Leaves from 2 sprigs fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt
6 raw hot or sweet Italian sausages (pork, turkey, chicken or vegan)
1 (3.5-ounce) jar capers, drained
1/3 cup drained, pickled sliced pepperoncini, banana peppers or cherry peppers
3/4 cup finely grated Parmesan, plus more for serving

Steps:

  • Whisk together the polenta, roasted red peppers, marinara, garlic, olive oil, oregano, garlic powder and 1 teaspoon salt in a 6- to 8-quart slow cooker. Whisk in 5 1/2 cups of water. Cook on low for 6 hours. (The polenta will keep very well on warm.)
  • About 10 or 15 minutes before you want to eat, heat the oven to 450 degrees. Lightly coat an oven-safe skillet with olive oil, and roast the sausages in the skillet in the oven until sizzling and browned, about 10 minutes. Remove the skillet and put it over medium-high heat on the stovetop. Add a little more oil if the pan is relatively dry. Add the capers and pepperoncini to the hot skillet with the sausages, and let the capers pop, 1 or 2 minutes. Turn off the heat.
  • Stir the Parmesan into the polenta. The polenta will continue to firm up as it cools; stir in a few tablespoons of water if you would like it to be looser. Serve the polenta in shallow bowls topped with sausages, capers and pepperoncini. Pass more Parmesan at the table.

INSTANT POT® PASTA WITH ITALIAN SAUSAGE



Instant Pot® Pasta with Italian Sausage image

Easy to throw it all together and let it cook in the Instant Pot®.

Provided by Tammy Doerr

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons olive oil
1 cup sliced onion
1 cup sliced bell peppers, any color
1 (12 ounce) package Italian-style chicken sausage links, or more to taste, casings removed
2 cloves garlic, minced
1 (26 ounce) jar marinara sauce
3 cups water
3 cups chopped fresh spinach, or more to taste
10 ounces penne pasta
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 cup shredded Italian cheese blend

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

Nutrition Facts : Calories 785.7 calories, Carbohydrate 86 g, Cholesterol 59.2 mg, Fat 35.7 g, Fiber 9.4 g, Protein 32.2 g, SaturatedFat 13 g, Sodium 1737.7 mg, Sugar 20.9 g

TUSCAN ITALIAN SAUSAGE POT PIE



Tuscan Italian Sausage Pot Pie image

If you like your dinner to have a little zip to it, this is the recipe for you! My family loves this dish, so it is a staple at the Doyle household!

Provided by Dine Dish

Categories     Savory Pies

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

3/4 lb Italian sausage
1 (28 ounce) jar spaghetti sauce with mushrooms (we use Prego)
1 (19 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon dried thyme
1 1/2 cups shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • Preheat oven to 425 degree F.
  • Remove sausage from casings.
  • Brown sausage in a skilled, stirring to separate meat.
  • Rinse and drain the grease off of the sausage.
  • Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
  • Simmer for 5 minutes over medium heat.
  • Remove from heat and stir in the mozarella cheese.
  • Pour the mixture into a medium size, round oven proof skillet or pie dish.
  • Unroll the crescent dough; divide into triangles.
  • Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
  • Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Nutrition Facts : Calories 624.5, Fat 29.4, SaturatedFat 11.7, Cholesterol 88, Sodium 1286.4, Carbohydrate 54.4, Fiber 8.6, Sugar 3.3, Protein 35.3

ITALIAN SAUSAGE AND SPINACH PIE



Italian Sausage and Spinach Pie image

The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. -Teresa Johnson, Peru, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 pound bulk Italian sausage
1 medium onion, chopped
6 large eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Pastry for double-crust pie
1 tablespoon water

Steps:

  • In a large skillet, brown sausage and onion over medium heat until sausage is no longer pink, breaking sausage into crumbles, 6-8 minutes; drain., Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper., Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling; trim, seal and flute edge. , In a small bowl, whisk water and reserved egg yolk; brush over crust. Cut slits in top., Bake until golden brown, 50 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 608 calories, Fat 40g fat (19g saturated fat), Cholesterol 248mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

Tips:

  • Use a variety of Italian sausage for a more complex flavor. Try a combination of sweet, hot, and mild sausage.
  • Sauté the sausage before adding it to the pot pie filling. This will help to brown the sausage and render out some of the fat.
  • Use a good quality chicken broth for the pot pie filling. A homemade broth will give the filling the best flavor.
  • Add some vegetables to the pot pie filling. This will help to make the filling more hearty and nutritious.
  • Use a variety of cheeses for the polenta crust. This will help to give the crust a more complex flavor.
  • Bake the pot pie until the crust is golden brown and the filling is bubbly.

Conclusion:

This Italian Sausage Pot Pie with Polenta Crust is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. The combination of Italian sausage, vegetables, and cheese makes for a hearty and flavorful filling, while the polenta crust is crispy and golden brown. This pot pie is sure to be a hit with everyone who tries it.

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