creamy parmesan polenta

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.

Saucy Chicken and Sausage over Creamy Parmesan Polenta

olive oil

onion

garlic (minced)

chicken breast

sausage

salt and pepper

dry oregano

chicken broth (low sodium

tomato sauce

hot sauce ((I used Frank's))

butter (unsalted)

parsley

cornmeal

water

Parmesan cheese (grated)

black pepper

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 Saucy Chicken and Sausage

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.

For Creamy Parmesan Polenta

When I say this Creamy Parmesan Polenta is pure comfort in a bowl, I’m not exaggerating. It’s rich, cozy, and the kind of side dish that makes anything you serve with it feel extra special. Whether you’re pairing it with a slow-braised pot roast or eating it straight from the pot (no judgment), it’s always a hit.

Creamy Polenta with Parmesan

yellow polenta

chicken broth ((plus more to thin if desired))

heavy cream

kosher salt (or to taste)

butter (or

Parmesan cheese (plus more for serving)

Garnish with cracked black pepper

In a heavy bottom saucepan, over medium-high heat, add chicken broth, heavy cream and salt. Bring to a boil.

Slowly add in polenta while whisking to avoid lumps.

Reduce to a simmer over medium-low heat, and whisk to stir. Add a lid and cook for 15-20, whisking occasionally to keep the grits from clumping.

Remove from the heat and stir in butter and parmesan cheese, stir to combine. Taste and then season with additional salt and pepper, if you like. Adjust thickness to your liking by adding in a little more broth/water or cream/milk.

LOVE POLENTA.  WE COOL IT IN A LOAF PAN SLICE THE LONG WAY ADD PASTA SAUCE BETWEEN LAYERS.  THIS WILL BE MY GO TO POLENTA RECIPE. THANK YOU

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Creamy Polenta with Parmesan

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