Martha Stewart: Baked Polenta with Sausage & Artichoke Hearts

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).

CLICK HERE FOR RECIPE

Mine on the Left, Martha's on the Right.
Mine on the Left, Martha’s on the Right.

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?

  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes.
  3. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes.
  4. Add garlic and cook until fragrant, 30 seconds.
  5. Remove skillet from heat and stir in artichokes; season with salt and pepper.
  6. 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.
  7. 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. 

Notes

  • 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

    Letting the Polenta cool
    Letting the Polenta cool
Ingredients for the meat action
Ingredients for the meat action
The finished product! YUM!
The finished product! YUM!

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