Polenta Fries and Sausage

Polenta fries could be my newest addiction.  A quick back story on Polenta.  Karen and I go to a restaurant called Sauce on the Square, located in McKinney, Texas on Valentine’s Day.  They have terrific pizza and one day we noticed polenta with balsamic reduction and mushrooms so we ordered it.  It was beyond delicious and I have remade that dish here at the house.  A few weeks ago I decided to make it again and then last night while planning my meals for the day I thought that I should use the polenta and make fries with them.

My next thought was what to make with it.  I thought immediately of roasted brussels sprouts but then something changed when I opened the refrigerator.  All the vegetables started screaming at me that they wanted to be a part of dinner.  I took out one vegetable and then another and before I knew it I had 5 in my hand and yet none were brussels sprouts.  I then opened the freezer knowing I had sausage in there, but not just any sausage it was Tofurky Italian Sausage.

The dinner was coming together in my head quickly since this was Italian Sausage and Polenta is used in a lot of Italian dishes.  I was set and off to cooking I went.  It turned out awesome, filled me up and has me thinking about how I will use Polenta Fries again.  Have any ideas of how to use Polenta Fries in a meal?

Here is my recipe:

POLENTA FRIES AND SAUSAGE

Ingredients: 1/2c of Bob’s Red Mill Polenta, 1 1/2c of water, 1 Tbsp Earth Balance Buttery Spread, 1 Tbsp Coconut Oil, 5 Asparagus Stalks (chopped), 1/2 c of red onion (chopped), 2 mushrooms (chopped), 1/2c Zuchinni (chopped), 1/4c Green Bell Pepper (chopped), 1/4c Red Bell Pepper (chopped), 1 Tofurky Italian Chicken Sausage**, Italian seasonings, Red Pepper flakes

Servings:1

Nutritional Breakdown: 726 calories, 73g Carbs, 28g Fat, 41g Protein, 18g Fiber

p sausageital Polenta Fries and Sausage

Ingredients For This Product Below

Directions:

  1. In a pot bring water to a boil.  Once boiling add in polenta and begin to stir.  As polenta thickens add in buttery spread and stir until fully absorbed.
  2. Scoop out the polenta and place on a plate and form a square.  Place plate in freezer.
  3. On a griddle covering two burners (or separate pans) turn to medium-high heat.
  4. Place the tofurky sausage in one pan and begin to cook.
  5. In separate pan, or separate part of griddle, melt coconut oil and then add vegetables to it.  Sprinkle with Italian seasonings and crushed red pepper flakes.
  6. Remove polenta from the freezer and slice into fries and place on griddle or pan and cook until a crust is formed.
  7. Once crust is formed on polenta the vegetables will be done as well.
  8. Place vegetables in bottom of a shallow bowl and surround with polenta fries.
  9. Add the ‘sausage’ to the middle and serve.

I sprinkled some honey balsamic vinegar onto my vegetables, but this is not necessary.

IMG 20120327 00465 225x300 Polenta Fries and Sausage

Polenta Fries With Sauteed Vegetables and Tofurky Italian Sausage

 

HOW HAVE YOU USED POLENTA?

** Ingredients in Tofurky Italain Sausage: Organic tofu (water, organic soybeans, magnesium chloride, calcium chloride), vital wheat gluten, expeller pressed non-genetically modified canola or hi oleic safflower oil, water, shoyu soy sauce (water, non-genetically engineered soybeans, wheat, salt, culture), sun dried tomatoes, textured wheat protein, basil, black pepper, spices, granulated garlic, salt, chili pepper.

 

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Comments

  1. Laura says:

    Thank you for this! I am in a rut with food right now so this came at the perfect time.
    Laura recently posted..Around the Bay Race Report – when you do everything right but it feels so wrongMy Profile

  2. katie says:

    I still don’t understand what polenta is. it just looks strange, but everyone says it is delicious!
    katie recently posted..wordless wednesday: ass & puppyMy Profile

    • CTER says:

      Simply put it is corn grits. I’m sure you’ve have heard or even tasted Shrimp and Grits…..same stuff. Ground corn meal really.

      Most people make it with milk and add in butter and cheese to make it extra creamy. I just use water and the Earth Balance Buttery Spread and no cheese.
      CTER recently posted..Polenta Fries and SausageMy Profile

  3. Sara says:

    I would love to try cooking with Polenta and also try this recipe! The problem is, I can never find Polenta. Do you find it in a regular grocery store? And thank you for sharing!
    Sara recently posted..Ohio’s Pace Per Mile Report for Week of March 26, 2012My Profile

  4. Donna says:

    We do something really similar with our polenta – make it in vegetable stock, no added butter or olive oil, and then we put cling film on a cutting board, mound some a log in the middle of the cling film, and roll up (like a sushi roll). We refrigerate, cut into rounds, and then grill. The trick is to either refrigerate (or freeze) for a long time to make sure the rounds hold, otherwise you can wind up with polenta hash :-)
    Donna recently posted..Battling My I Can’t Monster: Thoughts on HypermobilityMy Profile

  5. Jill says:

    I’ve never used polenta….it looks Gluten-free though – being corn and all?!?!?
    Jill recently posted..The 50k That Wasn’t RRMy Profile

  6. Jen says:

    I have used polenta. I used to make it all the time. It’s been a while. Might be time to revisit it – this recipe sounds tasty.
    Jen recently posted..(Mostly) Wordless Wednesday: Woo Hoo!My Profile

  7. looks awesome…

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