I usually make this recipe when I have sausages from the market and want a quick meal that will fill me up. Polenta with sausages is one of the combinations I use most often when I want something hearty, especially if I have a lot of people at the table. It doesn’t require many ingredients, and if you have fresh sausages and a bit of tomato paste, you don’t need anything special.
Quick Info
Total time: 40 minutes
Servings: 2-3
Difficulty: easy
Ingredients
For the sausages
- 4 raw spicy sausages (or smoked, but the taste will be slightly different)
- 2-3 tablespoons oil
- 2-3 cloves of garlic
- 1 tablespoon tomato paste
- 200 ml water (about a glass)
- Salt
- Pepper
For the polenta
- 500 ml water
- 1 teaspoon salt
- 200 g cornmeal (measured with a 250 ml glass filled almost to the top)
Instructions
1. Cut the sausages into pieces about 2 cm long. If they are very fatty, I use less oil at the beginning.
2. Put the oil in a large skillet and let it heat up well. Add the sausage pieces and cook over medium heat, stirring, until they are lightly browned on all sides. This takes about 5-6 minutes.
3. Add the minced garlic and stir for 1 minute, just until it becomes fragrant. Season with salt and pepper to taste.
4. Add the tomato paste and pour in the water. Stir well to dissolve the paste. Lower the heat and let it simmer uncovered for about 15-20 minutes, until the sauce reduces and thickens. Don’t let it dry out completely; it should still be a bit liquid.
5. While the sausages are simmering, bring the water for the polenta to a boil with the salt in a pot or heavy-bottomed saucepan.
6. When the water is boiling, add the cornmeal in a steady stream, stirring constantly with a whisk or wooden spoon. Reduce the heat and continue to stir to prevent lumps from forming.
7. Cook the polenta for 10-15 minutes, until it thickens and no longer bubbles. If you want it firmer, let it cook for another 2-3 minutes.
8. When everything is ready, place the polenta on a plate and pour the hot sausage and sauce over it.
Why I make this recipe often
I love it because the ingredients are inexpensive and I don’t have to worry about complicated techniques. Polenta is filling, and the sausages add flavor. It works for lunch or dinner, especially when I want something simple yet hearty. This sausage sauce reheats well, and there’s rarely anything left for the next day.
Tips and Variations
Tips
- Raw sausages provide the best flavor. Smoked ones are saltier, so be careful with the salt.
- Don’t let the sauce reduce too much, or the meat will become dry.
- If you want creamier polenta, add a bit of butter or sour cream at the end.
Substitutions
- If you don’t have tomato paste, you can use a bit of tomato puree or diced peeled tomatoes.
- The sausages can be replaced with ground meat or “mici” (Romanian grilled sausages), but the taste will be different.
- You can also add finely chopped onion at the beginning, sautéed with the sausages.
Variations
- For more flavor, add a bit of sweet or hot paprika with the tomato paste.
- If you want a lighter dish, use chicken or turkey sausages, but they will reduce the classic flavor.
- Sometimes I add a splash of white wine to the sauce at the beginning for a different kind of flavor.
Serving Ideas
- With pickles of any kind.
- Sprinkle fresh chopped parsley on top.
- It also goes well with a bit of sour cream or grated cheese if you’re eating in the evening.
Frequently Asked Questions
1. Can I use instant polenta?
Yes, but the texture won’t be the same. It’s a quick solution for emergencies.
2. Can it be made without garlic?
Yes, but garlic changes the final taste significantly. Without it, the dish is flatter.
3. Can everything be prepared in advance?
Yes, the sausages with sauce can be stored in the fridge for 2 days and reheated without problems. If there’s leftover polenta, it will harden in the fridge, but you can fry it the next day.
4. What kind of sausages are suitable?
I use fresh, slightly spicy sausages. Any fattier sausages with some spices will give a good taste.
Nutritional values (estimated, per serving)
- Calories: 570-600 kcal
- Protein: 17-20 g
- Fat: 28-30 g
- Carbohydrates: 60-65 g
Polenta is low in calories, while the sausages and oil increase the fat content. It’s a hearty serving for a main meal.
Storage and Reheating
The sausages with sauce can be stored in the fridge in a sealed container for up to 2 days. Reheat over low heat, adding a splash of water if the sauce has thickened. Store the polenta separately. If it has hardened, you can slice it and fry it in a non-stick skillet. In the oven, cover everything with foil to prevent it from drying out.
Quick Info
Total time: 40 minutes
Servings: 2-3
Difficulty: easy
Ingredients
For the sausages
- 4 raw spicy sausages (or smoked, but the taste will be slightly different)
- 2-3 tablespoons oil
- 2-3 cloves of garlic
- 1 tablespoon tomato paste
- 200 ml water (about a glass)
- Salt
- Pepper
For the polenta
- 500 ml water
- 1 teaspoon salt
- 200 g cornmeal (measured with a 250 ml glass filled almost to the top)
Instructions
1. Cut the sausages into pieces about 2 cm long. If they are very fatty, I use less oil at the beginning.
2. Put the oil in a large skillet and let it heat up well. Add the sausage pieces and cook over medium heat, stirring, until they are lightly browned on all sides. This takes about 5-6 minutes.
3. Add the minced garlic and stir for 1 minute, just until it becomes fragrant. Season with salt and pepper to taste.
4. Add the tomato paste and pour in the water. Stir well to dissolve the paste. Lower the heat and let it simmer uncovered for about 15-20 minutes, until the sauce reduces and thickens. Don’t let it dry out completely; it should still be a bit liquid.
5. While the sausages are simmering, bring the water for the polenta to a boil with the salt in a pot or heavy-bottomed saucepan.
6. When the water is boiling, add the cornmeal in a steady stream, stirring constantly with a whisk or wooden spoon. Reduce the heat and continue to stir to prevent lumps from forming.
7. Cook the polenta for 10-15 minutes, until it thickens and no longer bubbles. If you want it firmer, let it cook for another 2-3 minutes.
8. When everything is ready, place the polenta on a plate and pour the hot sausage and sauce over it.
Why I make this recipe often
I love it because the ingredients are inexpensive and I don’t have to worry about complicated techniques. Polenta is filling, and the sausages add flavor. It works for lunch or dinner, especially when I want something simple yet hearty. This sausage sauce reheats well, and there’s rarely anything left for the next day.
Tips and Variations
Tips
- Raw sausages provide the best flavor. Smoked ones are saltier, so be careful with the salt.
- Don’t let the sauce reduce too much, or the meat will become dry.
- If you want creamier polenta, add a bit of butter or sour cream at the end.
Substitutions
- If you don’t have tomato paste, you can use a bit of tomato puree or diced peeled tomatoes.
- The sausages can be replaced with ground meat or “mici” (Romanian grilled sausages), but the taste will be different.
- You can also add finely chopped onion at the beginning, sautéed with the sausages.
Variations
- For more flavor, add a bit of sweet or hot paprika with the tomato paste.
- If you want a lighter dish, use chicken or turkey sausages, but they will reduce the classic flavor.
- Sometimes I add a splash of white wine to the sauce at the beginning for a different kind of flavor.
Serving Ideas
- With pickles of any kind.
- Sprinkle fresh chopped parsley on top.
- It also goes well with a bit of sour cream or grated cheese if you’re eating in the evening.
Frequently Asked Questions
1. Can I use instant polenta?
Yes, but the texture won’t be the same. It’s a quick solution for emergencies.
2. Can it be made without garlic?
Yes, but garlic changes the final taste significantly. Without it, the dish is flatter.
3. Can everything be prepared in advance?
Yes, the sausages with sauce can be stored in the fridge for 2 days and reheated without problems. If there’s leftover polenta, it will harden in the fridge, but you can fry it the next day.
4. What kind of sausages are suitable?
I use fresh, slightly spicy sausages. Any fattier sausages with some spices will give a good taste.
Nutritional values (estimated, per serving)
- Calories: 570-600 kcal
- Protein: 17-20 g
- Fat: 28-30 g
- Carbohydrates: 60-65 g
Polenta is low in calories, while the sausages and oil increase the fat content. It’s a hearty serving for a main meal.
Storage and Reheating
The sausages with sauce can be stored in the fridge in a sealed container for up to 2 days. Reheat over low heat, adding a splash of water if the sauce has thickened. Store the polenta separately. If it has hardened, you can slice it and fry it in a non-stick skillet. In the oven, cover everything with foil to prevent it from drying out.