I had this recipe up on my blog a LOONG time ago when I was posting recipes that I wanted to try. When that proved impossible to keep track of, I switched to posting only food that I made or ate (soo much more manageable). I FINALLY got around to making this dish that I had tucked away on my wishlist. You can see my original post below with the complete recipe! I’ll add some edits that I made to the recipe (there were not many).
It’s been a while! Life and laziness has gotten in the way of blogging, but it never stops the thoughts of food. Anyway, I realize that I’m drawn to Martha Stewart’s recipes…so what. I’m also a HUGE fan of one pot/pan meals since making separate side dishes and an entree is not my strong suit. Also, I find working with ground meat/sausage meat is so much easier and faster (less time for the delicious food to cook and get into my face). Here is something that seems quick and painless!
Serves 4 | Prep time: 25 minutes | Total time: 45 minutes
What you need
- 2 teaspoons extra-virgin olive oil
- 1/2 white onion, thinly sliced
- 1 pound sweet Italian sausage, casings removed (I’M SO EXCITED! I WAS SO EXCITED! I used half a pound of sweet Italian sausage and half a pound of hot Italian sausage…because I like it spicy.)
- 2 garlic cloves, thinly sliced
- 3/4 cup marinated artichoke hearts, coarsely chopped (I got a big jar of these from Costco.)
- Coarse salt and ground pepper
- 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds (One day I will try and make my own polenta – SO COOL! It is so great to see how my confidence in the Kitchen has grown! I made my own Polenta when I made this dish!)
- 1/3 cup chicken stock
- 1/4 cup fresh parsley (optional), coarsely chopped
What do you do now?
- 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.
…I wonder if it would be exponentially better if you added CHEESE :d yum. I added cheese in the polenta and it was awesome.
- I put some notes into the recipe already, but I realized that I made the polenta on my own! I used the polenta recipe from the Pork Ragu and Creamy Polenta Recipe
- When the polenta is cooked in the pot, pour it into a baking sheet and even it out. Let it cool and you will get polenta cakes! I cut them into squares, but can cut them into circles like Martha Stewarts recipe