ITALIAN Sausage and POLENTA Casserole
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- Опубликовано: 10 июл 2024
- This ITALIAN Sausage and POLENTA Casserole combines the robust flavours of Italian sausage with creamy polenta and roasted potatoes, topped with a cheesy Parmesan crust for a delightful meal.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
For the Polenta:
- 1 cup polenta (cornmeal)
- 4 cups water or chicken broth
- 1 teaspoon salt - (optional)
- 50g butter
- 50g grated Parmesan cheese
For the Sausage and Potato Filling:
- 6-8 Italian sausages (sweet or spicy, as per your preference)
- 500g potatoes, peeled and diced into small cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced (optional)
- 1 teaspoon dried Italian herbs (such as oregano, basil, thyme)
- 250ml tomato passata or crushed tomatoes I used a can.
- 1 Tablespoon tomato puree/paste (optional)
- Fresh basil leaves, chopped (for garnish, optional)
For the Parmesan Crust:
- 50g grated Parmesan cheese
- Preheat your oven to 375°F (190°C).
- Preheat your air fryer to 360°F (180°C). amzn.to/45zYrz4
Bake - for 20 - 25 minutes.
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Morning! 5:36am in Phoenix, Arizona USA @90° F. Hanging out with the Rik Foodies, just drinking my coffee. Oh my, potatoes sausages peppers 😎🌴
Morning! - Hot morning - 33c here 91.4f cool today it is rainy season. Thailand. Thank you. Best, Rik
I'm in Prescott enjoying Rick nice to see some one else in az
OMG The acme of comfort food presented by a great chef!!!
Thank you. Best, Rik
Oh my loving this one. Well all your recipes Ric. I don't comment much. But hang out each day for Backyard Chef to post. I am addicted.
Thank you. I see your name - appreciated you here. Best, Rik
My thoughts exactly
That does look amazing, those blended flavours are going to meld beautifully. Another winner thanks Rik.
Thank you. Best, Rik
Bring some grand joy back into your life and watch Rik cook some yummy, middle earth food! and bring some much needed humour back into our sorry (at the moment) lives. You will not regreat it! many hugs, the Great State of Texas.
Chin up! Thank you. Love to Texas. Best, Rik
😃👍🏻❤️
Nice one with polenta again.
Thank you. Best, Rik
I love that this is a Michelin star meal on a budget. Much love from Canada and thanks for the work
You know, George. You are so kind. Its just a good all rounder. Thank you. Best, Rik
Wow! Winter in Cape Town, cold fronts rolling in from Antarctica, recipe just in time!! And I actually do have polenta instead of mieliemeel.
Sounds great! Thank you. Best, Rik
Woow that looks So good thank you for sharing 👍
Thank you for sharing. Thank you. Best, Rik
Oh my! That looks awesome, Rik
Thank you. Best, Rik
Love polenta. I enjoy watching you so casually scamper around the various cuisines. You make things easy and tasty, quite inspiring.
Thank you. Best, Rik
I guess this polenta is gonna substitute that Chorizo pasta....my husband got mesmerized with this recipe.
Love and Light from Brazil!
Thank you. Love to Brazil. Best, Rik
What a fantastic bake, looks absolutely delicious. Thanks for this one, Rik! Have a blessed day 👍💖✝
Thank you. Best, Rik
❤wow❤
Thank you. Best, Rik
Polenta and sausage, so good❤😊
Thank you. Best, Rik
Another Chef Rik original recipe 👌, looks fantastic. I’ve never tasted polenta but adore good Italian style sausages.🇮🇹😋 Definitely one I’ll try making at some point, & brilliant to learn that it freezes well.
Thanks as always for sharing Rik, take care xx 👨🍳👌😋❤️
Thank you. Best, Rik
Another fantastic looking original recipe!
Thank you. Best, Rik
Love everything about this dish especially the polenta. Great job! Also love the baking dishes you have been using lately.
Thank you. Best, Rik
As an Italian, I've never seen a saugage and polenta recipe like yours. It's much more a pie-style recipe, but, do you know what? That a great idea 💡 and I can't wait to try to make it! Well done, Rik! Your ideas are pure gold 🥇!
I will take that, appreciated. I have some crazy ideas! Thank you. Best, Rik
Stunning!
Thank you! 😊Best, Rik
We make cheese grits with shrimp. I think polenta is a lot like grits. This Italian Sausage and polenta looks delicious.
Thank you. Best, Rik
Great original recipe Rik it looks fantastic thank you , Amanda xx
Thank you so much 😊Best, Rik
That does look delicious. I can't wait to try it. Thanks for sharing, Rik. Have a great evening.
Thank you. Best, Rik
I'd eat the tomatoes and potatoes as a meal, yummy🤤🇦🇺
Yes all very tasty! Leave out the sausage. Thank you. Best, Rik
I love polenta on its own hot or cold - this is a different thing altogether. Then again I love Tapioca
Thank you. Best, Rik
Wow! Looks delicious you can never go wrong with Italian! I can smell it from here Lol 😋
Thank you. Best, Rik
You're a busy boy this week Rik. Looks fantastic! 🙂
Everyday! Thank you. Best, Rik
LOOKS DIVINE RIK😋👌💯❤️
Thank you. Best, Rik
I can tell this concoction is delicious, good job Rik :) Tip for the viewers (Rik probably already knows...as he seems to know all the shortcuts :)...Buy your tomato paste when on sale and in bulk if you can. Put it in ice cube trays to freeze. Store in a freezer bag...each cube is about a tablespoon. It can also be dehydrated, if you want to go that route.
Thanks for that! Thank you. Best, Rik
Every cent counts these days. I freeze lemon juice as well 🇦🇺👍
@@missymurphy9002 Yes. Thank you. Best, Rik
Looks yummy mate. Cheers keep on cooking
Thanks mate. Best, Rik
Northern Italian...Beautiful
Thank you. Appreciated. Best, Rik
Hi Rik, i don' t think people realize that you can use Polenta in cake batter mix, i make an Orange And Dates Cake, i was watching one of your recipes the other day, i think you have turned me into a rebel, i made your bread pudding and i forgot the condense milk so i used creamed coconut milk, so i thank you for turning me in to Rebel.
Thank you. Best, Rik
LOL...my husband and I decided wich one of your recipes is gonna be our Sunday meal by flipping a coin .
Tomorrow we're having this one.
Hello from Brazil!
I LOVE that! Crazy but I LOVE it. Thanks for sharing. Hope you both enjoy. Love to Brazil. Best, Rik
@@BackyardChefIt's 3 pm and the " winning recipe" is in the oven.... YAY!
That looks really tasty! Thanks Rik you keep coming up with great recipes!
They need sharing around not many folks seeing these - probably because they are original and not all the copied tosh on the net. Thank you. Best, Rik
Yes indeed, very true.
Lovely hearty meal, thank you.
Thank you. Best, Rik
I have never tasted polenta, might have to give it a try. 🇦🇺💜
It's an acquired one! One of those if you like it - it can be used in all sorts of dishes, not just Italian. Thank you. Best, Rik
I'm certain that this is delicious. Back during the depression of the 1930s in South Carolina my mother said that she had to eat corn meal mush frequently because times were so hard. They didn't know they were eating a fancy Italian dish known as polenta.😂
Exactly! Thank you. Best, Rik
You weren’t, but if you ate grits, you were. Alton Brown did a show on how polenta and grits are the same thing.
@@katiestover8954 They're both just ground corn. I prefer the yellow griyts but it may just be my imagination that they seem to taste better. I had some homemade this morning.
That looks so yummy! We're big polenta eaters in here, with Italian influence, and Italian heritage in my case. It never occurred to me to add fried potatoes to a polenta dish, but now I have to try it.
About the polenta, I almost never use stock, but a mix of water and milk, that you'd season before tossing the polenta in. And with instant /no cooking polenta, the easiest way both to measure the amount needed while preventing the lumps, it's to toss the polenta slowly as a rain while whisking vigorously, as soon as the liquid begins boiling. You keep letting polenta fall in slowly all the time until it thickens enough to bubble steam, and then you kill the fire and keep whisking for a couple of minutes until it stops hardening. You may add some more polenta if you want it thicker, and when you notice it hardens no more, it's the time to add the cheese. I like to chuck in big chunks of mozzarella and continue whisking with a fork so it melts inside.
Great tips! Thank you. Best, Rik
Looks fantastic. Will be trying this. I have Italian sausages in the freezer, so will definitely be trying this recipe.
Thank you. Best, Rik
Yes. 100 percent Yes. I am making this SOON.
You can't go wrong with this Sean, its great! Thank you. Best, Rik
This looks so good,I have never used polenta,but seeing your video has made me want to give it a try, love Italian sausages,beautiful flavour!❤❤
Thank you. Best, Rik
Looking tasty
Thank you. Best, Rik
Oh wow! Another recipe for me to try out. Just busy eating my way through one of your corn chowders now. Delicious! ♥️
Thank you. Best, Rik
Oh look an Italian cottage pie ❤️❤️❤️ defo going to give that a go soon ……. Im drooling and swallowing hard now 😂👍🏼
Thank you. Best, Rik
I love your cooking! Fantastic
Thank you. Best, Rik
That’s remarkable.
It’s a potentially international dish by swapping the polenta for mashed potatoes or rice, the Italian sausage for any other kind of sausage or chunked cooked meats, your choice of herbs and cheeses, add maybe mushrooms or bacon or jicama or water chestnuts…
The humble casserole/pie is a comfort food favorite everywhere with so many variations. This one sure looks to capture much of the essence of Italian food even if no Italian recognizes it as a traditional dish.
Thank you. Best, Rik
It's 5:30pm in Australia just made this can't wait 😋😋
Lovely! Thank you. Best, Rik
Absolutely original! I'll make it this weekend. I'm writing down the ingredients on the shopping list👍
Thank you. Best, Rik
@@BackyardChef Rik, I came back to thank you again for the recipe, and to ask if this is your original recipe, or a classic? I had never tried polenta, and would have never imagined it can be used this way. It came out fantastic, thanks to your directions. I did use cheddar instead of Parmesan and we loved how it added to the flavors.
I did make a sausage casserole the other month and boiled them first. Game changer👍
I agree! Many folks do not know how it improves everything. They will one day! Thank you. Best, Rik
Yummmmmy !!! Would you add some basil leaves too? Just a super dish. Thank you Chef Rik. 😋😋😋
Thank you. Best, Rik
I love those casserole dishes you have. Apparently not available anywhere. lol Awesome recipe too. Shirley in NH
I bought from a seconds shop! I always go into one if I pass one. Slight flawed pottery - but you know - who cares! They all look good to me and when its full of food - who's looking for any imperfections in the pottery. Thank you. Best, Rik
@@BackyardChef I'd take your food any day, Chef, (even if the pottery was severely flawed) over some of these snobs food (and even if you touched it with your hands!). Life is too short and food is too important to be that anal. lol Too bad... I haven't left my house in like 10 years so no chance of tripping across a treasure like your casserole dishes. :) Have a great day! Shirley in NH
I wish you were in my backyard. I love polenta. And how come things are so easy in your kitchen? My kitchen doesn’t work so smooth. Flan, love it. How do you make it? 😂 just look at that. Chuck it in my belly. My goodness.
You can do it! Thank you. Best, Rik
❤Wonderfull
Thank you. Best, Rik
Looks great ❤ enjoy
Thank you. Best, Rik
🤪..,nice.! 👍
Thank you. Best, Rik
Definitely like the look of that, Rik
Thank you, Liz. Very tasty and filling. A corned beef tomorrow - not sure how it will be accepted but hey ho! This is a cooking channel and not a copy all the same recipes on everyone's channel. I might have to make a dip to go with it and change it around - I normally decide when I start cooking. That's why I love cooking - Best, Rik
@BackyardChef I just happen to have a couple of tins. Can't wait to see what you have for all of us.
@@lizhannah8412 Thank you. I have so many recipes with corned beef. Its putting something out that is original. Best, Rik
It's always so handy to have about 3 tins of tomatoes at any time 🙂
Yes!!! Good man David, I have a few more than that - Looks like a supermarket shelf her. I agree 100%. Thank you. Best, Rik
Hi, Rik your portion size is just right. you're a man after my own heart 🤣🤣
Thank you. Best, Rik
Looking just can’t get away with polenta Rik, but that looks fantastic. I think cauliflower mash on top for me with a ton of Parmesan lol xx
Good choice. Thank you. Best, Rik
I meant to sub chicken stock for water last x I made grits. It really makes a difference. Wish BIL liked peppers I would love to try this one.
Thank you. Best, Rik
Watching from Australia, this recipe cries for a vegetable ive never seen in the uk, choko.
I have no idea - everything here is available. Thank you. Best, Rik
@@BackyardChef They grow on backyard fences and there skins are green. Inside they are moist and sticky. They obsorb the flavours of every dish and so can be used in sweet or savoury, chutneys etc. I shall use them instead of potatoes.
Hi Rik, love the recipe. you said the Italian herb mix is your own. Can you share the recipe for that?
😋😋😋😋😋😋
Thank you. Best, Rik
Looks fabulous Rik, nice looking pan too, is it a hexclad?
Thank you. Yes. Best, Rik
Hi Rick I love your videos and I was wondering if you would consider making a Chinese curry without the need for a pre made curry base just like you did for your Indian curries when you did them from scratch. I don't know if it's possible to get the same flavour and as far as I am aware no one has attempted it on You Tube?
There's a suggestion. Thank you. Best, Rik
😋 that looks amazing. I wouldn’t use mozzarella as substitute for Parmesan, rather cheddar or any cheese with a bit more taste. That’s a lot of Polenta, how big a cup do you use for measuring? Now I’m hungry…
Thank you. Best, Rik
Bro these are my meals
Nice one! Thank you. Best, Rik
Given the heat wave in the Okanagan Valley of British Columbia Canada I am cooking this type of meal in the morning for a quick reheat for supper. The temperature is about 35 Celsius all afternoon and well into the early earning.
Me too 🥵🥵🥵
Well here in Thailand - its rainy season and its cool here today at 33C thats 91.4 F - I don't blame you for cooking early. I cook everyday even when in the 40's after 20 years here its the norm. Thank you. Best, Rik
No cooking these days….heat wave 🥵
Really - Its 33 degrees here, 91.4F cool today its rainy season - I cook everyday even when its in the 40's. Everyone to their own! Thank you. Best, Rik
Hi Rik!
Hi, Janet. Thank you. Best, Rik
As a native of the US I can tell you corn meal here is different from polenta. Grits and polenta are just about the same.
Thank you. Best, Rik
Tesco do chopped tomatoes with Italian herbs in cans (own brand) we tried using a can of these tomatoes in a dish we normally cook just using plain chopped tomatoes….and the it was awful! Obviously the canning process enhanced the strength of the herbs and they were so overpowering you couldn’t taste anything else!
they have to look at their process a little more with what you are saying. You always have control over what you put it if you do it yourself. Thank you. Best, Rik
"come on ! "
Thank you. Best, Rik