Polenta Fries and Sausage

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:


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


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


[caption id="attachment_5623" align="alignright" width="115" caption="Ingredients For This Product Below"]tofurky_italiansausage_vegetarian[/caption]


  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. 



** 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.


Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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