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:

1 can (14-1/2 ounces) Italian stewed tomatoes

1 cup cornmeal

2 tablespoons minced fresh parsley

2 garlic cloves, minced

1/4 cup shredded Parmesan cheese

1 teaspoon salt

1 can (6 ounces) tomato paste

1 pound Johnsonville® Mild Italian Sausage Links links

4 cups water, divided

Equipment:

sauce pan

bowl

frying pan

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:

Quickview
394k Calories
17g Protein
23g Total Fat
30g Carbs
9% Health Score
Limit These
Calories
394k
20%

Fat
23g
35%

  Saturated Fat
7g
48%

Carbohydrates
30g
10%

  Sugar
6g
8%

Cholesterol
57mg
19%

Sodium
1256mg
55%

Get Enough Of These
Protein
17g
36%

Vitamin B3
5mg
30%

Vitamin B6
0.57mg
28%

Vitamin K
29µg
28%

Vitamin B1
0.36mg
24%

Phosphorus
237mg
24%

Potassium
769mg
22%

Manganese
0.4mg
20%

Fiber
4g
20%

Zinc
2mg
20%

Iron
3mg
19%

Copper
0.37mg
19%

Vitamin C
14mg
18%

Magnesium
68mg
17%

Vitamin A
776IU
16%

Vitamin E
2mg
15%

Vitamin B2
0.21mg
12%

Vitamin B12
0.69µg
12%

Calcium
99mg
10%

Vitamin B5
0.92mg
9%

Vitamin D
1µg
7%

Selenium
4µg
7%

Folate
24µg
6%

covered percent of daily need
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Related Videos:

Polenta with Broccoli Rabe and Sausage - Italian Recipes by Rossella Rago - Cooking with Nonna

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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