Parmesan Polenta Cake with Mushroom & Sausage Hash
User Reviews
5.0
3 reviews
Excellent
Parmesan Polenta Cake with Mushroom & Sausage Hash
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Creamy parmesan Polenta Cake, with salty Italian sausage and extra veggies, makes a delicious family or company dinner.
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Ingredients
for the polenta:
- 1 1/2 cups water
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1 cup polenta
- 3 tablespoon butter divided
- 1/4 cup grated Parmesan cheese use the real stuff!
for the hash:
- 2 tablespoons butter
- 1 small onion diced
- 1 large clove garlic minced
- 1 cup diced carrot
- 8 oz baby bella mushrooms quartered
- 4 precooked Italian chicken sausages sliced
- salt & pepper
- 1/8 teaspoon ground thyme
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Parmesan Cheese for garnish
- Fresh parsley for garnish
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Instructions
- For the polenta {*see recipe notes below}- Bring water, milk and salt to boil. {Watch it carefully!} Whisk in polenta and cook 25-30 minutes until very thick, stirring frequently. Remove from heat and stir in 1 tablespoon butter and parmesan cheese. Grease a 9x9 square baking dish and spread polenta evenly into dish. Cover with plastic wrap and refrigerate until dinner.
- For the hash- Place large skillet over medium heat and melt butter. Stir in onions and carrots and saute 5 minutes. Stir in garlic, mushrooms and sausage and cook another 10 minutes until veggies and sausage have browned. Stir in seasonings and de-glaze the pan with chicken broth. Reduce heat to low and stir in cream. Keep warm over low heat until ready to serve.
- For serving- Preheat large {preferrably non-stick} skillet to medium high heat. Melt 2 tablespoons of butter in pan. Remove polenta from fridge and cut into 4 large circles {or cut into squares to have no ugly edges to fry up!} Place in hot pan and fry 2-3 minutes per side or until browned and crispy. Remove from pan and place polenta circles onto servings platter. Top with hash, more parmesan cheese and fresh parsley. Serve hot.
Notes
- Feel free to use quick cooking polenta to make your job quicker. You can also forgo the refrigeration process and serve the polenta from the pot.
Nutrition Information
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Calories
500kcal
(25%)
Carbohydrates
24g
(8%)
Protein
22g
(44%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Cholesterol
133mg
(44%)
Sodium
1711mg
(71%)
Potassium
550mg
(16%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
6523IU
(130%)
Vitamin C
7mg
(8%)
Calcium
212mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 22g | 44% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 133mg | 44% |
| Sodium | 1711mg | 71% |
| Potassium | 550mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 6523IU | 130% |
| Vitamin C | 7mg | 8% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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