30 Minutes to Polenta with Tomato-Sausage Sauce

March 28, 2012 at 10:09 am 4 comments

Tomato-Sausage Sauce simmering on stovetop

Tomato-Sausage Sauce simmering on stovetop

The meals we made at our 30-Minute Meals Cooking Class are some of my very favorites…some I’ve been making since I worked for McCall’s Magazine many years ago.  The Polenta with the Tomato-Sausage sauce is adapted from an old McCall’s recipe.

Polenta Team - Mike, Sara and Marty admiring their creation

Polenta Team – Mike, Sara and Marty admiring their creation

The team of Sara, Mike and Marty did an amazing job of pulling this one together in record time.  The Baked polenta is creamy and cheesy, yet firm.  This is Italian comfort food at its best.  Yum!!

Baked Polenta with Tomato-Sausage Sauce - so yummy!

Baked Polenta with Tomato-Sausage Sauce – so yummy!

To make this meal in 30 minutes, multi-task by beginning both the polenta and the sauce at the same time.  Have cans of tomatoes open and ready to add to the sauce mixture when needed.  The polenta will require all hands during the mixing of the cornmeal into the liquid.  Serve a green vegetable such as broccoli on the side of this dish to complete your meal.

Baked Polenta with Tomato-Sausage Sauce

Servings: 6      345 Calories per serving


  • 2 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/4 tsp white pepper
  • 1 cup cornmeal
  • 4 oz Mozzarella Cheese, shredded
  • 1/4 cup parmesan cheese, grated

Tomato-Sausage Sauce

  • 1 Tbs olive oil
  • 2 Italian sausages, casings removed
  • 8 oz mushrooms, sliced
  • 1 15 oz can diced tomatoes with basil, garlic & oregano
  • 1 8 oz. can tomato sauce
  • 1 dash each seasonings: salt, pepper, fennel seed, basil, oregano (all optional – but all delicious!)

1. Make Polenta:  Preheat oven to 350°.  Grease a 9-inch round or 8×8 baking pan.  In a large saucepan over high heat,  add chicken broth, milk and pepper.  Bring the mixture to boiling. Reduce heat to medium, then very gradually add the cornmeal while whisking constantly.  Once mixture is combined, reduce heat to low and continue whisking until mixture is thick and creamy, about 10 minutes.   Remove from heat, stir in mozzarella and Parmesan cheeses and add chopped parsley or oregano.  Pour the polenta batter into the prepared pan, smooth top.  Bake in 350° oven for 18 to 20 minutes.

2. While chicken broth and milk are coming to a boil, prepare Tomato-Sausage sauce.  Heat 1 T olive oil in skillet on medium heat.  Remove Italian Sausage from casing and cook sausage and mushrooms in skillet, breaking up the meat as it browns. Once the meat has browned and mushrooms are tender, add tomato sauces. Initially cook on medium heat until sauce is heated through, then turn to a simmer and cover.  Season mixture as you prefer with salt, pepper, fennel seed, basil, oregano.

3. To serve, cut the polenta into wedges or squares.  Serve Tomato-Sausage sauce over the polenta on a plate.


Entry filed under: Cooking Class, Entree, Recipes. Tags: , , , , .

Italian Farro Salad uses fresh Fava or Soy Beans Compare this Tequila Chicken Fettuccine to CPK’s

4 Comments Add your own

  • […] Our 30-Minute Meals Cooking Class accidentally took on an Italian flair.  Maybe its the fresh fennel and oranges growing outside my door that are at their peak in March…or could it be my love of Italian cuisine or the fact that I now work for La Cucina Italiana magazine.  Years ago when I worked for McCall’s magazine, I discovered this recipe for Chicken with Oranges, Leeks and Olives in the McCall’s Best One-Dish Meals cookbook. Orange, Leek & Olive Sauce sharing stovetop with Tomato-Sausage Sauce […]


  • […] to make this 5-Minute Roasted Red Pepper & Sun-Dried Tomato Tapenade at the beginning of our 30-Minute Meals Cooking Class.  We slathered this onto freshly baked baguette slices and they were gone in a flash! I had to […]


  • 3. The Food of Rancho La Puerta | Fresh Food in a Flash  |  January 9, 2014 at 9:19 am

    […] My favorite, hands down was the Grilled Polenta Squares with a Tomato and Onion Sauce . They contained gruyere cheese, which I adore and a flavor-filled tomato sauce that Patricia had made in advance.  Yum!  Want that right now!  Reminds me of my own Polenta with Tomato and Sausage Sauce. […]


  • […] My favorite appetizer of the three I tasted was the Polenta Shrimp alla Greca.  Polenta, stone ground corn, is an Italian peasant dish.  Here it is dressed up with shrimp and topped with a tomato sauce with olives and capers that add extra punch.  Check out my version of Polenta with a Tomato Sausage Sauce. […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Enter your email address to get more Fresh Food in a Flash posts.

Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

Recent Posts


October Unprocessed 2012
October Unprocessed 2013

%d bloggers like this: