Super Saucy Chicken and Sausage over Creamy Parmesan Polenta Recipe : A real comfort food dish, if ever there was one. Tasty chicken and sausage paired with a fiery tomato sauce, all topped with a creamy, cheesy polenta.
I want to start by talking about this delicious saucy stew I made today with chicken and sausage. Really, nothing pairs better with polenta than meat cooked in a tomato sauce. This seems like the comfort cuisine I was raised on.
I only used chicken, garlic, onion, and pig sausages in this dish. Lots of flavor, but rather simple. If you’re not a lover of polenta already, this recipe will convert you!
Super Saucy Chicken and Sausage over Creamy Parmesan Polenta Recipe
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
- 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
Heat the olive oil in a Dutch oven or saucepan over medium heat. Add the onion and garlic, and simmer for two minutes, or until the onion is transparent and tender. Season the chicken and sausage with oregano, salt, and pepper after adding them to the skillet. Simmer for ten minutes or until the sausage and chicken begin to brown.
Incorporate the white wine or chicken broth while ensuring that all the brown particles are removed from the pan’s bottom. Add the spicy sauce and tomato sauce after cooking for two minutes. Add the butter, then season to taste. Make any necessary adjustments.
After 5 more minutes of cooking, turn off the heat and sprinkle with the chopped parsley.
For Creamy Parmesan Polenta
Fill a cast iron kettle with one cup of water and cornmeal. Whisk while heating the saucepan to a medium-low temperature. This will guarantee that there are no lumps. As the mixture reaches a boil and the cornmeal absorbs the water, you’ll notice that it begins to thicken. One more cup of water at a time should be added, whisked in, and allowed to soak in. Continue until 4 to 4 1/2 cups of water have been used, and the cornmeal is cooked through and no longer tastes uncooked. While cooking, there’s no need to constantly watch the pot; you just need to whisk every now and again.
After the cornmeal is fully cooked, take it off the stove and mix in the remaining ingredients.
To serve, place polenta on a platter and pour the sausage and chicken stew on top.
Notes
Keep leftovers in the fridge for three to five days in an airtight container.
For one to two months, freeze in an airtight jar. When you’re ready to eat, let the dish thaw in the refrigerator overnight.
Nutrition Information
- Serving: 1serving
- Calories: 682kcal (34%)
- Carbohydrates: 37g (12%)
- Protein: 32g (64%)
- Fat: 46g (71%)
- Saturated Fat: 21g (131%)
- Cholesterol: 124mg (41%)
- Sodium: 1295mg (56%)
- Potassium: 724mg (21%)
- Fiber: 5g (21%)
- Sugar: 4g (4%)
- Vitamin A: 1079IU (22%)
- Vitamin C: 13mg (16%)
- Calcium: 344mg (34%)
- Iron: 3mg (17%)
