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Skillet Italian Sausage and Polenta Parmesan

Skillet Italian Sausage and Polenta Parmesan

I found this recipe on the Food Network’s website and thought it would be a tasty and easy meal for a busy weeknight. I simmered the sauce for an hour before finishing the recipe by adding the fried polenta and cheese to the top and broiling it until the cheese was melted & gooey. The dish was flavorful and comforting and my daughter, husband, and I all enjoyed it. My son didn’t care much for the polenta but thought the rest was really good. This skillet Italian sausage and polenta parmesan paired really well with a big green salad and some freshly baked bread.

Skillet Italian Sausage and Polenta Parmesan

How to Make Skillet Italian Sausage and Polenta Parmesan

Heat the olive oil in a cast iron skillet over medium-high heat. Add the Italian sausage and break it into crumbles. Add the sliced mushrooms and crushed red pepper flakes and cook, stirring often for 4-5 minutes, or until the sausage is cooked through and the mushrooms are starting to soften. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the can of whole tomatoes then break the tomatoes down with your spoon. Bring to a slight boil then reduce the heat and simmer for an hour, stirring occasionally. Taste the sauce after an hour and season with a pinch of sugar (if needed) and sea salt and freshly cracked pepper, to taste. Stir in the fresh basil.

Preheat the broiler.

Heat the remaining olive oil in a skillet over medium-high heat. Add the slices of polenta to the pan and lightly season them with a bit of sea salt and freshly cracked pepper, to taste. Cook for a few minutes on each side until golden brown.

Place the golden brown polenta on top of the Italian sausage sauce then sprinkle with some shredded mozzarella. Place under the broiler until the cheese is browned and bubbling, about 2-3 minutes. Top with freshly grated parmesan cheese and more fresh basil. Serve and enjoy.

Skillet Italian Sausage and Polenta Parmesan

 

Skillet Italian Sausage and Polenta Parmesan

Skillet Italian Sausage and Polenta Parmesan

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Main
Cuisine: Italian
Servings: 4 - 6
Author: Pam / Original by Food Network

Equipment

  • Cast Iron Skillet

Ingredients

  • tbsp olive oil, divided
  • 8 oz ground Italian sausage
  • 8 oz mushrooms, sliced
  • 2 cloves of garlic, minced
  • 1 28 oz can of whole tomatoes
  • Pinch of sugar, if needed
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp fresh basil, chopped plus more for garnish
  • 1 cup mozzarella, shredded
  • parmesan, freshly grated for serving
  • 16 oz tube of polenta

Instructions

  • Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat.
  • Add the Italian sausage and break it into crumbles. Add the sliced mushrooms and crushed red pepper flakes and cook, stirring often for 4-5 minutes, or until the sausage is cooked through and the mushrooms are starting to soften.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the can of whole tomatoes then break the tomatoes down with your spoon. Bring to a slight boil then reduce the heat and simmer for an hour, stirring occasionally.
  • Taste the sauce after an hour and season with a pinch of sugar (if needed) and sea salt and freshly cracked pepper, to taste. Stir in the fresh basil.
  • Preheat the broiler.
  • Heat the remaining olive oil in a skillet over medium-high heat. Add the slices of polenta to the pan and lightly season them with a bit of sea salt and freshly cracked pepper, to taste. Cook for a few minutes on each side until golden brown. 
  • Place the golden brown polenta on top of the Italian sausage sauce then sprinkle with some shredded mozzarella. Place under the broiler until the cheese is browned and bubbling, about 2-3 minutes.
  • Top with freshly grated parmesan cheese and more fresh basil. Serve and enjoy. 
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6 Comments

  1. A very comforting and tasty dish! I have never tried polenta this way…can’t wait to try your recipe, Pam.

  2. This is my kind of dish as fried polenta (cornmeal mush) has been a lifelong favorite – you omitted it form the ingredients though

    1. Thanks Larry! I’ve added it to the recipe.

      -Pam

  3. Yum yum. Sorry not visiting much. Just a very busy time for us. Cheers Diane

  4. It should get easier to find time when the kids get older and more independent, and yet, that’s when we really need the faster and easier recipes, isn’t it? Looks like a great variation of classic Italian comfort food, Pam.