Saucy Chicken and Sausage over Creamy Parmesan Polenta
User Reviews
4.7
141 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
682 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Saucy Chicken and Sausage over Creamy Parmesan Polenta
Report
Saucy Chicken and Sausage over Creamy Parmesan Polenta - a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over a creamy and cheesy polenta.
Share:
Ingredients
For Saucy Chicken and Sausage
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 6 ounce chicken breast boneless and skinless, cut into small bite size pieces (about 1 breast)
- 2 links Italian sausage cut into 1 inch pieces
- salt and pepper to taste
- 1 teaspoon dry oregano
- ½ cup chicken broth low sodium or dry white wine
- 1 cup tomato sauce
- 1 tablespoon hot sauce (I used Frank's)
- 2 tablespoon butter unsalted
- 2 tablespoon fresh parsley chopped for garnish
For Creamy Parmesan Polenta
- 1 cup cornmeal
- 4 to 4 ½ cups water
- 1 cup Parmesan Cheese grated
- 3 tablespoon butter unsalted
- ¼ teaspoon black pepper
Instructions
For Saucy Chicken and Sausage
- In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
For Creamy Parmesan Polenta
- Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you'll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you've used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn't taste raw. You will need to whisk occasionally but there's no need to hover over the pot while it's cooking.
- Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
- Serve by plating polenta, then topping it with the chicken and sausage stew.
Notes
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge over night when ready to feast.
Nutrition Information
Show Details
Serving
1serving
Calories
682kcal
(34%)
Carbohydrates
37g
(12%)
Protein
32g
(64%)
Fat
46g
(71%)
Saturated Fat
21g
(105%)
Cholesterol
124mg
(41%)
Sodium
1295mg
(54%)
Potassium
724mg
(21%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1079IU
(22%)
Vitamin C
13mg
(14%)
Calcium
344mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 682kcal | 34% |
| Carbohydrates | 37g | 12% |
| Protein | 32g | 64% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 124mg | 41% |
| Sodium | 1295mg | 54% |
| Potassium | 724mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 344mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
141 reviews
Excellent
Other Recipes
You'll Also Love
