Back to Baked Polenta with Sausage and Artichoke Hearts All Reviews for Baked Polenta with Sausage and Artichoke Hearts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 45 mins Servings: 4 baked-polenta-sausage-artichoke-hearts-med108372.jpg
Ingredients Ingredient Checklist 2 teaspoons extra-virgin olive oil 1/2 white onion, thinly sliced 1 pound sweet Italian sausage, casings removed 2 garlic cloves, thinly sliced 3/4 cup marinated artichoke hearts, coarsely chopped Coarse salt and ground pepper 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds 1/3 cup chicken stock 1/4 cup fresh parsley (optional), coarsely chopped
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 45 mins Servings: 4 baked-polenta-sausage-artichoke-hearts-med108372.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
baked-polenta-sausage-artichoke-hearts-med108372.jpg
baked-polenta-sausage-artichoke-hearts-med108372.jpg
Ingredients
Ingredients
- 2 teaspoons extra-virgin olive oil 1/2 white onion, thinly sliced 1 pound sweet Italian sausage, casings removed 2 garlic cloves, thinly sliced 3/4 cup marinated artichoke hearts, coarsely chopped Coarse salt and ground pepper 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds 1/3 cup chicken stock 1/4 cup fresh parsley (optional), coarsely chopped
Directions
Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes; season with salt and pepper.
In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.
Reviews (13)
Add Rating & Review 128 Ratings 5 star values: 31 4 star values: 39 3 star values: 37 2 star values: 16 1 star values: 5
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Reviews (13)
Add Rating & Review 128 Ratings 5 star values: 31 4 star values: 39 3 star values: 37 2 star values: 16 1 star values: 5
Add Rating & Review
128 Ratings 5 star values: 31 4 star values: 39 3 star values: 37 2 star values: 16 1 star values: 5
128 Ratings 5 star values: 31 4 star values: 39 3 star values: 37 2 star values: 16 1 star values: 5
128 Ratings 5 star values: 31 4 star values: 39 3 star values: 37 2 star values: 16 1 star values: 5
5 star values: 31 4 star values: 39 3 star values: 37 2 star values: 16 1 star values: 5
Martha Stewart Member Rating: 5 stars 12/08/2018 I added some two stripes of diced roasted red peppers prior to baking and alternated them with the green parsley to make a festive holiday look to this dish. I cooked it just 120 minutes, covered it in foil and whisked it off to a pot luck dinner where it was a big hit. Martha Stewart Member Rating: 5 stars 10/12/2018 I'm always looking for quick and easy recipes that are vegetarian and easily converted to vegetarian, and I just needed to replace the Italian sausage with vegan sausage. Being aware of the potential dryness of the recipe, I almost went with the Alfredo sauce that someone suggested, but I thought that the presentation was already bland in color. So I decided to get a jarred cacciatore sauce and thought that it added the color I wanted as well as a lot more flavor than just a marinara sauce would have provided. Big thumbs up from the family! Martha Stewart Member Rating: 3 stars 09/24/2018 I would add some sun dried tomatoes and mushrooms with tomato or Alfredo sauce, no garlic. Otherwise, it is a bit dry. Fry the medallions of polenta before adding them to the casserole for a more delicious, nutty flavor. We love polenta fried with onions so this promises to be very good with some changes. Martha Stewart Member Rating: 3 stars 03/04/2018 First time I found it somewhat dry, to be honest. So as others have done - add tomato sauce and cheese on top, then bake. Much, much better! Martha Stewart Member Rating: Unrated 04/19/2017 Trying to make this a little more kid friendly I added 1/2 jar marinara and some guyere cheese on top. Oh my gosh it was a BIG hit with everyone. My first time using polenta in a recipe. Love it! Martha Stewart Member Rating: Unrated 11/02/2015 I suppose cooked polenta can be substituted for tube polenta and layered in the baking dish ?? Martha Stewart Member Rating: Unrated 01/16/2014 This recipe was incredibly easy & delicious! In the oven, this dish never became "bubbly" as the recipe suggested, so I left it in a few minutes longer. As a result, the sausage crisped a little more. Since I found liquid on the bottom of the casserole, I have to think it was the dish I used (ceramic le creuset). This was a nice, light dinner dish which I served with a healthy salad. I think this dish would be equally nice for breakfast with guests! Martha Stewart Member Rating: Unrated 11/01/2013 I've made this and liked it. I recommend copious amounts of parmesan as well. I am going to try the other reviewer's idea and increase the amount of chicken stock and use it to deglaze after browning the sausage. Sounds like a good call. Martha Stewart Member Rating: Unrated 07/23/2013 Have made this a few times now, and am still amazed at how easy and delicious it is! Even tasty with lean, chicken Italian sausage. This last time, I de-glazed the pan with the chicken stock (added a tad more knowing it would evaporate), and then poured over the casserole. Would likely adapt well for "prep-ahead," simply bake in the oven immediately before serving. Might try as a side dish and substitute sauteed mushrooms &/or olives for the sausage, maybe some fresh herbs too. Martha Stewart Member Rating: Unrated 02/20/2013 Made this recipe last night. I tweaked it just a bit and it was a hit. I used artichokes in water, added mushrooms and topped it with low-fat mozzarella. Next time I am adding wilted spinach to really round out a perfect 1 dish meal. Martha Stewart Member Rating: Unrated 08/21/2012 Made this twice since mag featured it-BIG hit with family. 2 year old, 7 year old all thought it was great-we don't have polenta a lot so there was some resistance at first but everyone asked for it again. Added zucchini chopped tiny to sausage and artichoke, sliced it in rounds to the polenta stacking-(peeled first to hide it)-tastes great & adds moisture and flavor-have used both water and oil based artichokes-good either way. This recipe seems easy to be creative and add vegetable of choice. Martha Stewart Member Rating: Unrated 08/21/2012 Maybe use artichokes in water instead of the marinated ones. Just found that marinated flavor to harsh. Martha Stewart Member Rating: Unrated 06/09/2012 I was disappointed in this recipe. I love all the ingredients , but it did not seem to work.Martha Stewart Member
Rating: 5 stars 12/08/2018
I added some two stripes of diced roasted red peppers prior to baking and alternated them with the green parsley to make a festive holiday look to this dish. I cooked it just 120 minutes, covered it in foil and whisked it off to a pot luck dinner where it was a big hit.
Rating: 5 stars
Rating: 5 stars 10/12/2018
I’m always looking for quick and easy recipes that are vegetarian and easily converted to vegetarian, and I just needed to replace the Italian sausage with vegan sausage. Being aware of the potential dryness of the recipe, I almost went with the Alfredo sauce that someone suggested, but I thought that the presentation was already bland in color. So I decided to get a jarred cacciatore sauce and thought that it added the color I wanted as well as a lot more flavor than just a marinara sauce would have provided. Big thumbs up from the family!
Rating: 3 stars 09/24/2018
I would add some sun dried tomatoes and mushrooms with tomato or Alfredo sauce, no garlic. Otherwise, it is a bit dry. Fry the medallions of polenta before adding them to the casserole for a more delicious, nutty flavor. We love polenta fried with onions so this promises to be very good with some changes.
Rating: 3 stars
Rating: 3 stars 03/04/2018
First time I found it somewhat dry, to be honest. So as others have done - add tomato sauce and cheese on top, then bake. Much, much better!
Rating: Unrated 04/19/2017
Trying to make this a little more kid friendly I added 1/2 jar marinara and some guyere cheese on top. Oh my gosh it was a BIG hit with everyone. My first time using polenta in a recipe. Love it!
Rating: Unrated
Rating: Unrated 11/02/2015
I suppose cooked polenta can be substituted for tube polenta and layered in the baking dish ??
Rating: Unrated 01/16/2014
This recipe was incredibly easy & delicious! In the oven, this dish never became “bubbly” as the recipe suggested, so I left it in a few minutes longer. As a result, the sausage crisped a little more. Since I found liquid on the bottom of the casserole, I have to think it was the dish I used (ceramic le creuset). This was a nice, light dinner dish which I served with a healthy salad. I think this dish would be equally nice for breakfast with guests!
Rating: Unrated 11/01/2013
I’ve made this and liked it. I recommend copious amounts of parmesan as well. I am going to try the other reviewer’s idea and increase the amount of chicken stock and use it to deglaze after browning the sausage. Sounds like a good call.
Rating: Unrated 07/23/2013
Have made this a few times now, and am still amazed at how easy and delicious it is! Even tasty with lean, chicken Italian sausage. This last time, I de-glazed the pan with the chicken stock (added a tad more knowing it would evaporate), and then poured over the casserole. Would likely adapt well for “prep-ahead,” simply bake in the oven immediately before serving. Might try as a side dish and substitute sauteed mushrooms &/or olives for the sausage, maybe some fresh herbs too.
Rating: Unrated 02/20/2013
Made this recipe last night. I tweaked it just a bit and it was a hit. I used artichokes in water, added mushrooms and topped it with low-fat mozzarella. Next time I am adding wilted spinach to really round out a perfect 1 dish meal.
Rating: Unrated 08/21/2012
Made this twice since mag featured it-BIG hit with family. 2 year old, 7 year old all thought it was great-we don’t have polenta a lot so there was some resistance at first but everyone asked for it again. Added zucchini chopped tiny to sausage and artichoke, sliced it in rounds to the polenta stacking-(peeled first to hide it)-tastes great & adds moisture and flavor-have used both water and oil based artichokes-good either way. This recipe seems easy to be creative and add vegetable of choice.
Maybe use artichokes in water instead of the marinated ones. Just found that marinated flavor to harsh.
Rating: Unrated 06/09/2012
I was disappointed in this recipe. I love all the ingredients , but it did not seem to work.
All Reviews for Baked Polenta with Sausage and Artichoke Hearts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Polenta with Sausage and Artichoke Hearts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
