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Grilled polenta with spicy sausage and veg sauce recipe

Grilled polenta with spicy sausage and veg sauce recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Shop bought polenta with an easy sauce. This will serve 4 to 6 people.

43 people made this

IngredientsServes: 6

  • olive oil
  • 450g ready made polenta, cut to 1cm slices
  • 450g spicy Italian sausage, diced
  • 150g sliced onion
  • 100g sliced red pepper
  • 100g sliced fresh mushrooms
  • 100g cubed courgette
  • 1 teaspoon dried Italian herbs
  • 1 (500g) jar pasta sauce
  • 5 tablespoons grated Parmesan cheese

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven's grill and set the oven rack about 15cm from the heat source.
  2. Line a baking tray with parchment, or lightly coat in olive oil. Arrange the polenta slices on the sheet and brush lightly with olive oil. Grill until lightly browned, about 5 minutes; turn and grill other side for 5 minutes. Keep warm.
  3. In a large frying pan over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink colour, add the onion, red pepper, mushrooms, courgette and Italian herbs. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the pasta sauce and cook until heated through and just starting to simmer.
  4. To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (32)

didn't use italian sausage, just regular sausage and added chilli flakes. Was a really filling and delicious dish and we liked using polenta this way. i think it all comes down to the pasta sauce brand you use - choose a good one for best reults! could also add some fresh basil, would be v. nice!-29 Oct 2012

by mj_sakura

This recipe was awesome as it was. I hate it when other people alter it in reviews (not fair if it's a different recipe) but I will say this so no one makes the same mistake I did: make sure your sauce has garlic in it, otherwise it won't be just right. Not sure how I managed to buy the only kind without it but.... If you do this, this recipe rocks as it is and will be made again and again in our house. Thanks so much.-06 Dec 2010

by Natalie Ercolini

Love this! I double the recipe to make a large cassarole dish for the holidays. I layer polenta, then parmasan, then sausage sauce, then mozzarella. Then again, parm., sauce, and mozz. and bake at 375F for 30 min-26 Nov 2010

21 Dipping Sauces for Grilled Meats and Veggies

We've got plenty of grilling season left, but by this point in the summer I wouldn't blame you for being in a little bit of a culinary rut. Even the best grilled meats and vegetables are going to get boring if you eat them over and over again. One of the easiest ways to breathe new life into grilled foods is to serve them with flavorful dipping sauces. I'm talking garlicky aioli for grilled asparagus, parsley-flecked chimichurri for steak, tamarind-spiked peanut sauce for chicken, and more. If you need a little inspiration to stay excited through Labor Day, we've rounded up 21 of our favorite cookout-friendly dipping sauces.

The VegHog

It’s another cloudy day, but it’s still very warm. We will buy some garden/balcony supplies today and just potter around. I hope I don’t see any tempting new plants at the garden center, but I’m sure there will be some that I want to take home with me. Perhaps we would need a few decorative summer flowers, as most of our plants are grown for food.

Here is today’s plantbased recipe. I made this spicy sausage stew with vegan chorizo, roasted sweet potato, bell pepper and tomatoes and served it with fried mini polenta bites. The whole meal was vegan and a very pleasing combination. It was a nice summer dish, I would say. Here’s how I made it.

Ground black pepper to taste

Vegetable oil for roasting

Cut the vegetables in cubes and roast them in the oven until done. Season with salt, pepper and smoked paprika.

Also slice the sausages and add them to the roasting tin. Roast for a while so that the flavours blend nicely.

Heat the vegetable stock with the seasoning and cook the polenta in it.

Once cooked, spread it on a baking paper and let cool in the fridge for about 30 minutes.

Cut small shapes off the polenta with a cookie cutter and fry them in oil.

I served the stew and polenta with a green salad on the side, consisting of rocket, fresh peas and spring onion. I also added a tomato dipping sauce on the plate.

Recipe Summary

  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup Parmesan cheese
  • 2 cups spaghetti sauce, or your favorite recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

Pour the polenta into the prepared baking dish, and spread spaghetti sauce over the top.

Grilled Vegetarian Dishes

Expand your summer grilling menu beyond burgers and hot dogs with these veggie-only main dishes and sides.

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  • Onions
  • Peppers (Red, green, yellow)
  • Asparagus
  • Green beans
  • Zucchini
  • Potatoes
  • Broccoli
  • Cauliflower
  1. Spread the sausage and vegetables in a large sheet pan.
  2. Drizzle olive oil.
  3. Sprinkle all the Italian herbs and seasonings.
  4. Toss everything together until fully coated.
  5. Bake and then, sprinkle with parmesan cheese and you are done.

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Make Tandoori Marinade

  1. Finely chop 1/4 cup onion.
  2. Mince 2 garlic cloves.
  3. Zest a fresh lemon to equal 1/2 teaspoon.
  4. Slice the lemon in half and squeeze until you have 1 1/2 tablespoons of lemon juice.
  5. Chop 1 tablespoon fresh cilantro.
  6. Combine the yogurt with the onion, garlic, lemon zest and lemon juice and whisk until well blended.
  7. Add the spices, including kosher salt, black pepper, paprika, cinnamon, cloves, turmeric, ginger and cumin. Whisk until well combined.

This tandoori marinade can be used on chicken as well, so if you&rsquore not in a pork mood, swap it out for chicken pieces, just make sure that the protein rests in the yogurt marinade for at least 8 hours.

I spoon the tandoori marinade over the meat and roll it around until it&rsquos well coated, then cover in plastic wrap and refrigerate until half an hour before I&rsquom ready to cook. Remove the pork (or chicken) from the refrigerator and let it sit at room temperature so it&rsquos not ice cold when you place it on the hot grill.

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