Creamy Polenta With Parmesan and Sausage Recipe (2024)

I made this with a few minor tweaks. I first removed the casing and browned the ground sausage. I then removed the sausage from the pan and caramelized 2 shallots and some chopped mushrooms. Once caramelized I added the meat back to the pan and deglazed with red wine. Made the polenta as indicated and added a side of broccoli rabe. Technique seems a bit shaky but the dish got rave reviews.

I was so attracted by the photo that I had to try this dish. I didn't have Italian sausage but I did have a package of brats. I followed Mark's recipe and found the polenta was done in 20 minutes after the first boil. It kept absorbing the water quickly until I had added an additional four cups. The butter and cheese are important. We found that Polenta and sausage make for a nice combination of flavors and textures. I do think sweet Italian sausage would have made the dish even more tasty.

I cooked the polenta but not the sausages. I served it with the roasted cauliflower and tomatoes. Delicious!

I am Italian, right?So why did it take me this long to try this. I used pecorino Romano instead of Parmesan and I added a bit of marinara sauce to the top. Also, I sautéed onions with the sausage. Delicious. I will be making this over and over and over again

This was pretty good. I added caramelized onions to the sausage and added a little bit of fresh rosemary to the polenta. I also baked the polenta for about 30 minutes at 375 degrees.

Cooked the sausages in a 400 degree oven for 20 minutes. Couple minutes under the broiler to brown. While the sausage cooked, sliced up a white onion and sautéed til just starting to brown. Sliced the sausage into coins, threw that into the onion pan along with a can of crushed tomatoes until everything was warmed through. Spooned that on top of the polenta. Quick dust of mushroom powder, light sprinkle of freshly chopped parsley. Everyone went wild.

This is a great, simple recipe and it's really adaptable to pretty much what ever you want to put on it, and to a lesser degree, in it. It usually takes an additional four cups of water to get the consistency right. I've made this subbing chicken or vegetable stock for the water with great results. To really make it deluxe, add a cup of half and half instead of the last cup of water. Polenta has become the go to starch in our house. It reheats beautifully and Polenta cakes rock!

Delicious. Only change I made was to use ground Italian sausage vs links. This recipe is total comfort food.

This was ok, but nothing special. I think I would make it again, but maybe saute some onions in with the sausages, getting them all nice and caramelized, to add a little something to the dish. The polenta was delicious, though. I added almost a full cup of cheese.

I love sausage but I don't think this dish really worked. It's an interesting way to cook polenta, but some sort of sauce would have pulled it together.

Roasted sausages instead at 350 for 18 minutes along with some halved kumato tomatoes drizzled in olive oil and seasoned with salt and pepper. Polenta took about 20 minutes for half of what the recipe calls for. Delicious!

Eggs?

I make this with lamb sausages and add mushrooms. Very yummy.

Full disclosure: I made this solely for the polenta. I used Romano in lieu of Parmesan (it’s what I had), and MAN, OH, MAN. Creamy, delicious perfection. With the corn meal I used (Bob’s Red Mill), it took about 30 minutes to get to “just right.” Absolutely magnificent alongside the short ribs I made for our main.

I've made this a few times now, but with a few changes. I halved it, for just the two of us, tried several different types of sausage, but liked duck with cherries best, removed sausage from casing before browning, and cooked mushrooms in the sausage grease. I added the mushrooms in to the polenta before adding in the cheese, and served with the crumbled sausage ringing the mound of polenta.

Definitely will use spicy sausage next time.

Just didn't love it. First time cooking polenta from grains so maybe under cooked....

Bake polenta 30 min at 375

I have learned to love polenta... my wife is vegetarian, so I made this dish using meatless hot Italian sausage. It was not hot enough, but this is a great dish.

Used the polenta recipe and it worked very well as is.

Boy this was good!!! Served it with steamed artichokes. Yummy.

I ended up making a hybrid of this polenta with Julia Moskin’s sausage ragout and it was amazing. Perfect on a damp, cold evening.

I made this for the first time three nights ago the only change I made was to add sautéed onion to the sausage and used bone broth for the polenta liquid. I have been eating it leftover every morning since with two over easy eggs on top and it is divine!

More salt and pepper needed in polenta. I used Romano but would try Parmesan next time.

Made with 2 "IMPOSSIBLE Italian" "sausage" which was mildly flavored. Added thyme and rosemary to the polenta (it needed more salt than I'd added). With salt at the table it was still kind of meh. Served with thin asparagus sauteed in same pan as sausage but with most of fat wiped out. Would have been better with a sauce or additions: onion, chopped-up mushrooms, garlic, some tomatoes. (Alt: put those in the polenta?)

I cooked 1.5 cups of polenta in three cups of chicken broth and one cup of half and half. Used Romano cheese for stronger flavor and three sweet plus three spicy Italian sausages. I sauteed both orange and red peppers with purple onion, set that aside, then sauteed garlic, chard and mushrooms. Served in wide bowls with the vegetables on top of the polenta and sausages coins around the edge. Really delicious. Had enough leftovers to have polenta patties and sausage with eggs the next morning.

It was ok. The polenta was indeed easy to make, but on its own was rather bland. At the suggestion of other reviewers I cooked a sliced onion alongside the sausage and that was where most of the flavor came from.