ITALIAN SAUSAGE AND POLENTA
Need a go-to recipe for a quick and delicious weeknight dinner? Or a quick and easy recipe that’s perfect for a casual dinner, lunch or even party? How about a dish that’s ideal for a potluck or a tasty recipe that’s even better heated up the next day? Italian Sausage and Polenta is it.
Better yet, this quick and easy recipe comes together fast from just a few pantry staples and some sausage from the freezer. It’s inexpensive and packed with satisfying flavor, a real stick to your ribs kind of dish that everyone will love.
In this episode I’ll show you how you can have a quick and easy and delicious dinner on the table for the whole family in an hour. And if you don’t happen to have Italian sausage in the freezer or don’t care for fennel, use bratwurst or some other type of favorite sausage.
This is also a perfect recipe to cook with your kids because it’s so simple and what kid doesn’t like stirring a pot of something creamy a gooey?
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TIMESTAMPS:
00:00 Intro
01:58 – How to Brown Sausage
04:12 – How to Brown Onions
05:24 – Adding Garlic and Rosemary
06:07 – How to Use Tomato Paste
06:48 – How to Deglaze with Wine
07:10 – Adding Chicken Stock
07:15 – Adding Sausage Back to Sauce
07:38 – Simmering Sausage Until Done
07:49 – How to Make Creamy Polenta
08:10 – How to Make Polenta with Milk & Water
08:47 – How to Add Polenta to Boiling Liquid
09:00 – How to Cook Polenta Until Done
10:37 – Achieving the Right Consistency of Polenta
10:48 – Adding Butter and Cheese to Polenta
12:07 – Allowing Polenta to Rest
12:20 – Finishing Sausage
13:00 – Plating and Serving Sausage and Polenta
RECIPE INGREDIENTS:
POLENTA
4 cups water
4 cups milk
2 cups polenta (coarse ground corn meal)
1 cube (4 oz.) unsalted butter
1 cup freshly grated Parmigianno-Reggiano
Diamond kosher salt to taste
SAUSAGE
1/4 cup olive oil
8 good quality mild or hot Italian sausages
2 large sliced onions
1 Tbsp. chopped garlic
1-1/2 tsp. freshly chopped rosemary (optional)
1/2-1 tsp. red pepper flakes (optional)
3 Tbsp. tomato paste
1 cup dry white wine
1 cup chicken stock
Chopped flat leaf Italian parsley (optional)