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How To make Polenta with Beef and Sausage Stew
-JUDI M. PHELPS (G.PHELPS1) 1 3/4 lb Lean beef
3/4 lb Italian sweet sausage
2 Garlic cloves; mashed
10 Parsley sprigs; leaves only
1/2 lb Fresh mushrooms
3 T Olive oil
1/4 c Butter
2 oz Salt pork; diced
1/2 lb Onions; peeled and diced
1/4 ts Freshly ground black pepper
1 Bay leaf; crumbled
1/2 c Dry white wine
2 T Celery; minced
2 T Carrot; minced
1 lg Fresh tomato or
1/2 c Canned plum tomatoes; chop
-fine 1/2 c ;hot water
pn Freshly grated nutmeg Salt; optional Polenta; freshly cooked (see -separate recipe) Cut the beef into 1/2-inch cubes. Remove casing from the sausage and cut the meat into 1-inch pieces. Chop garlic and parsley together until almost pureed. Cut the mushrooms into thin slices; or use 1/2 oz dried mushrooms and soak them in 1/2 cup lukewarm water for 15 minutes. Drain, saving the water, and chop the mushrooms. Combine olive oil, butter, and salt pork in a saucepan; heat. Add onions and saute slowly until medium brown. Add beef and sausage and brown for 10 minutes. Add garlic and parsley, black pepper and bay leaf. Stir and cook for 10 minutes. Add wine, stir, cover, and simmer for 10 minutes. Add celery, carrot, tomatoes and mushrooms. Stir and cook for 10 minutes longer. Add hot water and water from dried mushrooms if any. Stir, cover, and simmer for 40 minutes. Grate a little nutmeg over the top and simmer, uncovered, for 10 minutes longer. Test beef for doneness; taste for salt and add if necessary, but salt pork may have added enough. Divide the hot polenta among 4 to 6 warm plates. Serve the stew and gravy over polenta. Enjoy a bottle of Valpolicella with it. Source: Leone's Italian Cookbook.
How To make Polenta with Beef and Sausage Stew's Videos
Polenta with Sausage
Chef Loren Skogland from Milo's City Cafe is back today with a tasty treat for us all! This week he is showing us how to make a creamy, cheesy polenta dish with Italian sausage and marinara sauce...we're getting hungry just thinking about it again! Recipe below...
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RECIPE:
Polenta with Sausage
1 tablespoon olive oil
1 teaspoon chopped fresh garlic
¼ diced yellow onion
3 cups chicken broth
2 cups whole milk
1 cup polenta
½ cup grated parmesan cheese
Kosher salt & pepper to taste
4 Italian sausage links
1 cup prepared marinara sauce
Use a heavy bottom, 3 quart saucepan,
Over medium heat sweat the olive oil, garlic and onion gently.
Add the chicken broth and milk. Bring to a simmer.
While stirring, add the polenta to the simmering broth. Combine well to avoid or even break up any lumps that might form.
Allow it to come back to a simmer while stirring occasionally.
Reduce the heat to low and let the porridge cook for at least 30 minutes, stirring at least every five minutes.
If it gets too thick add ½ cup water (or milk if you like a richer flavor.)
As the polenta is finishing, grill or bake the Italian sausages and warm the marinara sauce.
To serve, stir the parmesan into the polenta, spoon the polenta into individual bowls, top with a ladle of the warm marinara sauce and a hot sausage
Osso Buco with Polenta Recipe
Today I would like to share with you my Osso Buco and Polenta recipe.
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Two Greedy Italians - Slow-cooked family stew with polenta (HD)
Recipe by Antonio Carluccio and Gennaro Contaldo from Two Greedy Italians s01e01.
Slow-cooked family stew with polenta.
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Two Greedy Italians: Carluccio and Contaldo's Return to Italy.
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Braised Beef Ragu with Creamy Parmesan Polenta
I'm so in love with this Braised Beef Ragu and Creamy Parmesan Polenta Recipe! Such a hearty, flavorful tomato sauce with beautiful braised and slow cooked meat on top of a smooth and creamy polenta! Ultimate comfort food!
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*Music: Bonus Points-Brunch For Two-
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DELICIOUS Italian Creamy Polenta Recipe
Creamy polenta is super easy to make and is essentially the Italian version of grits! Whether you are eating creamy polenta or even polenta cakes, I know you will love this recipe.
Talk about a ridiculously easy to make but tasty side dish to serve up at any meal. Creamy polenta is not only delicious as a side dish but it also a recipe that works great as a main component of a main meal.
For example, you can fold in roasted vegetables and chicken into a cooked creamy polenta recipe, or you can put some creamy shrimp all over the top of it.
I recommend to people to try and use polenta as the base of a main entree or as a side dish or eat it as it because this creamy polenta recipe is absolutely delicious all by itself.
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Ingredients for this Creamy Polenta Recipe:
• 1 1/2 tablespoon olive poil olive oil
• 1/2 small diced small yellow onion
• 2 finely minced cloves of garlic
• 6 cups of chicken stock, vegetable stock or water
• 2 cups of ground yellow cornmeal
• 2 ounces unsalted butter
• 2/3 cup of grated parmesan cheese
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. In a medium size pot on medium heat add in the olive oil and cook the onions until they are browned, about 3 to 4 minutes while occasionally stirring. Add in the garlic and cook for a further 1 to 2 minutes.
2. Next, pour in the stock and bring it to a boil.
3. Pour in the cornmeal while continuing to stir. Turn the heat down to low and stir until the polenta is al dente or slightly crunchy, about 15 to 20 minutes.
4. Finish off the polenta by stirring in butter, parmesan cheese, and salt and pepper until completely combined. Cook for a further 3 to 5 minutes.
5. Serve hot, enjoy!
Polenta With Sausage Recipe : Vegetarian Dishes to Please Meat Eaters
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Polenta with sausage is a lot easier to make right at home than you might think. Learn about a great polenta with sausage recipe with help from a professional chef in this free video clip.
Expert: Nancy Olah
Bio: Nancy Olah, a vegetarian since 1974, has adapted her recipes to please her carnivore family members.
Filmmaker: Juan Ossa
Series Description: There are a variety of different vegetarian dishes that are so delicious they will please even the most serious meat eaters in your family. Fool a carnivore and make meaty main dishes minus the meat right at home with help from a professional chef in this free video series.