Eating Down the Refrigerator: One-Skillet Sausage And Polenta Parmesan

PUBLISHED ON: 08.18.2012

While trying to reach the glory of eating down my refrigerator and pantry, I came across this recipe that makes for an easy weeknight meal.  This would not have likely made my radar,  but  I have odd and end ingredients scattered throughout my pantry, and it caught my eye.  It’s a good thing because it is quite good.

I did not exactly follow the recipe ingredients.  I made the polenta fresh…Why? Because I have a bag of corn meal that I have never used.  I used goat cheese instead of mozzarella for the same reason.  I had a log in my cheese drawer that was screaming not to be wasted.

The recipe below is the original without my modifications.

Two steps up, and one step back in my effort to eat down the Refrigerator and pantry.

One-Skillet Sausage and Polenta Parmesan
Serves 4
Recipe from Food Network

2 tablespoons extra-virgin olive oil
1-17 ounce tube prepared polenta, sliced into 8 rounds
8-ounces sweet or hot Italian sausage, casings removed
6-ounces cremini mushrooms
2 cloves garlic, chopped
1-28 ounce can whole plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for topping
8-ounces sliced mozzarella cheese
2-tablespoons grated parmesan cheese
1.  Preheat the broiler.  Heat the olive oil in a large non-stick ovenproof skillet over medium-high heat.  Add the polenta and fry until golden, about 3 minutes per side.  Transfer to a plate.
2.  Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes.  Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes.  Add the garlic and cook 1 minute.  Stir in the tomatoes, 1 teaspoon salt and 12 teaspoon pepper and bring to a boil.  Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.  Stir in parsley.
3.  Arrange the polenta rounds in the skillet on top of the sauce.  Place the mozzarella slices over the polenta and sprinkle with the parmesan.  Broil until the cheese is browned and bubbling, about 3 minutes.  Top with more parsley and pepper to taste.

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