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SideChef
Recipes
American
Turkey Italian Sausage with Grana Padano Polenta

18 INGREDIENTS • 16 STEPS • 1HR

Turkey Italian Sausage with Grana Padano Polenta

Recipe
3.5
2 ratings
"I’m always in the mood for polenta. Adding cream enhances the richness and flavor, making it the perfect base for this homey tomato sauce with lean turkey sausage, seasoned with rosemary and sage. A touch of cheese on top
to finish." -Fabio Viviani
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Turkey Italian Sausage with Grana Padano Polenta
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"I’m always in the mood for polenta. Adding cream enhances the richness and flavor, making it the perfect base for this homey tomato sauce with lean turkey sausage, seasoned with rosemary and sage. A touch of cheese on top
to finish." -Fabio Viviani
1HR
Total Time
$11.82
Cost Per Serving
Ingredients
Servings
2
us / metric
Fresh Sage
13 tsp
Fresh Sage
Fresh Parsley
3 Tbsp
Fresh Parsley
Fresh Basil
1/2 cup
Fresh Basil
Fresh Rosemary
1/3 cup
Fresh Rosemary
Garlic
2 cloves
Garlic
Turkey Sausage
2
Turkey Sausages
Yellow Onion
1/2
Yellow Onion
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Whipping Cream
4 Tbsp
Whipping Cream
Portobello Mushroom
1 1/3 cups
Portobello Mushrooms
Polenta
2/3 cup
Polenta
Grana Padano Cheese
4 Tbsp
Grana Padano Cheese
Canned Crushed Tomatoes
1 3/4 cups
Canned Crushed Tomatoes
Chicken Base
1 pckg
Chicken Base
Water
1 1/2 cups
Water
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
plus more for the pan
Nutrition Per Serving
VIEW ALL
Calories
1088
Fat
68.7 g
Protein
69.5 g
Carbs
69.7 g
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Turkey Italian Sausage with Grana Padano Polenta
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Finely chop the Yellow Onion (1/2) into 1/4 inch diced pieces and finely chop the Garlic (2 cloves). Set aside.
step 2
Remove the stems from the Fresh Rosemary (1/3 cup) and Fresh Sage (13 tsp) leaves and discard. Roughly chop the leaves; set aside.
step 3
Remove the stems from the Fresh Parsley (3 Tbsp) and Fresh Basil (1/2 cup) leaves and discard. Roughly chop the leaves; set aside.
step 4
Using a spoon remove the gills from the Portobello Mushrooms (1 1/3 cups) and discard. Slice the caps into 1/2 inch dice; set aside.
step 4 Using a spoon remove the gills from the Portobello Mushrooms (1 1/3 cups) and discard. Slice the caps into 1/2 inch dice; set aside.
step 5
In a medium bowl, add Water (1 1/2 cups) and Chicken Base (1 pckg). Mix to combine.
step 6
Heat Olive Oil (1 Tbsp) in a medium saucepan over medium-high heat. When hot, add the onions and cook for 3 to 4 minutes; until translucent.
step 7
Add the garlic, Crushed Red Pepper Flakes (as needed), the rosemary, and sage; cook for 2 minutes.
step 8
Add chicken broth, Whipping Cream (4 Tbsp), and bring to a boil.
step 8 Add chicken broth, Whipping Cream (4 Tbsp), and bring to a boil.
step 9
While whisking constantly, add Polenta (2/3 cup) in a slow, steady stream.
step 9 While whisking constantly, add Polenta (2/3 cup) in a slow, steady stream.
step 10
Reduce heat to medium, cook until thickened, stir occasionally with a wooden spoon for about 15 minutes.
step 10 Reduce heat to medium, cook until thickened, stir occasionally with a wooden spoon for about 15 minutes.
step 11
Remove pan from heat and stir in Grana Padano Cheese (4 Tbsp), salt and pepper, and stir again.
step 12
Heat a medium sauté pan over medium-high heat. When hot, add some extra Olive Oil.
step 13
Remove the casings from the links of the Turkey Sausages (2) and discard casings. Crumble the sausage into the hot pan. Sauté until browned for about 5 minutes.
step 13 Remove the casings from the links of the Turkey Sausages (2) and discard casings. Crumble the sausage into the hot pan. Sauté until browned for about 5 minutes.
step 14
Add the mushrooms and cook for another 5 minutes along with Salt (as needed) and Ground Black Pepper (as needed).
step 15
Add the Canned Crushed Tomatoes (1 3/4 cups), basil, and parsley to the pan and cook for 8 to 10 minutes until slightly thickened. Remove from heat and set aside for plating.
step 15 Add the Canned Crushed Tomatoes (1 3/4 cups), basil, and parsley to the pan and cook for 8 to 10 minutes until slightly thickened. Remove from heat and set aside for plating.
step 16
Spoon the polenta into the center of two plates. Top with turkey sausage mixture. Serve and enjoy!
step 16 Spoon the polenta into the center of two plates. Top with turkey sausage mixture. Serve and enjoy!
Tags
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American
Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Italian
Winter
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