This spicy dish will soon be one of your very favorites! This is the recipe that began my official polenta tasting! I am so glad that I did try it. It's delicious! Times will vary. Source:Internet
My Private Note
Units: US | Metric
- 2 tablespoons creole seasoning
- 2 medium onions, sliced into 1/4-inch slices
- 2 tablespoons olive oil
- 8 hot Italian sausages (pork or turkey)
- 3/4 cup water
- 1 (14 -16 ounce) can tomato puree
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
For the polenta
- 1In a medium bowl, toss the Creole seasoning with the onions and set aside for 30 minutes or up to 3 hours.
- 2In a large skillet, heat the olive oil over medium-high heat. Add the sausages and brown on all sides, turning as needed.
- 3Add the prepared onions and continue to cook until the onions are beginning to turn golden brown, about 12 minutes.
- 4Add the water and tomato puree to the pan and bring to a boil. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes more. Add the parsley and salt to taste.
- 5Meanwhile, in a medium saucepan,, bring the water to a boil. Add the salt and slowly whisk in the cornmeal. Reduce the heat to medium-low and cook, stirring frequently with a wooden spoon, until thick, about 15 minutes.
- 6Stir in the cream cheese,Parmesan cheese and butter. Taste and adjust the seasonings with additional salt, if desired.
- 7Serve the polenta on a platter with the sausages on top.
- 8Sprinkle with additional Parmesan cheese, if desired.
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Nutritional Facts for Spicy Italian Sausage With Chili-Rubbed Onions on Creamy Polenta
Serving Size: 1 (828 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1148.4
- Calories from Fat 846
- Total Fat 94.0 g
- Saturated Fat 36.2 g
- Cholesterol 218.6 mg
- Sodium 2562.7 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 4.3 g
- Sugars 7.4 g
- Protein 41.6 g