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Fried Polenta with Sausage Vegetable Stew
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Servings:
4 servings
Author:
Barbara Schieving
Course:
Chicken
Keywords:
recipe
cooking
food
Daring Cooks
🧂 Ingredients
1 pound
chicken sausage
2 tablespoons
olive oil
divided
1
large onion
diced
¼ teaspoon
chili flakes
2
garlic cloves
minced
4 cups
baby spinach
1 28 oz
can whole tomatoes
1 cup
frozen or fresh corn
salt and freshly ground pepper
2
large potatoes
parboiled and diced
Fresh parsley for garnish
4 ½ cups
water
1 teaspoon
salt
1 cup
instant polenta*
2 tablespoons
butter
1 cup
parmesan
finely grated
Olive Oil for frying
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Instructions
1
Polenta
2
Lightly grease a 9×9 baking dish with butter or cooking spray.
3
In a large saucepan, bring water and salt to a boil over high heat. Slowly pour
polenta in to water whisking constantly until mixture thickens, about 3 minutes.
Remove from heat and stir in butter and Parmesan.
4
Pour polenta into greased baking dish, cover with plastic wrap and chill in the
refrigerator for at least 1 hour until polenta is firm.
5
Remove the polenta from the refrigerator and cut into triangles with a sharp
knife.
6
In a large skillet, heat 3-4 tablespoons olive oil over high heat, until almost
smoking. Fry the polenta in two batches, 4 pieces at a time, for 5 to 6 minutes
per side until crispy and lightly browned. Place in 200º oven to keep warm while
frying remaining pieces and cooking stew. Replenish oil before frying the next
batch if necessary.
7
Stew
8
In a large skillet on medium heat, add one tablespoon of olive oil and cook
chicken sausage until browned and crispy.
9
When the sausage is browned, add the onion and cook until the onion is soft. Add
the garlic and the chili flakes. Cook the garlic for one minute.
10
Add the spinach and cover the skillet to wilt the spinach. Once wilted, stir in
the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and
pepper to taste.
11
In a separate skillet, fry the parboiled diced potato in remaining olive oil
until crispy on all sides.
12
Serve the fried polenta topped with the sausage stew and the crispy potatoes.
Garnish with parsley if desired.
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