Parmesan Polenta Pie With Sausage And Broccoli – a delicious recipe with extra-virgin olive oil, sweet, milk, Salt, instant polenta, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage with 1/2 cup water and cook, turning occasionally, until browned and cooked through, 15 to 20 minutes.
2
2. Meanwhile, preheat the broiler and lightly grease a 9-inch pie pan with olive oil. In a medium saucepan, combine the milk, 2 cups water, 1/2 tablespoon olive oil and 1 teaspoon salt and bring to a boil. Reduce the heat to low and slowly stir in the polenta. Cook until thickened, stirring constantly, about 2 minutes. Spread the polenta evenly in the pie pan. Top with the cheese and broil until golden, about 8 minutes.
3
3. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat and add the garlic. Cook until the garlic is golden, 1 to 2 minutes. Add the broccoli, red pepper flakes and 1/4 cup water, cover and cook, stirring once, until the broccoli is fork-tender, about 5 minutes. Season to taste with salt.
4
4. Slice the sausage on the diagonal into 1/4-inch pieces and toss with the broccoli. Cut the polenta pie into wedges and top with the sausage and broccoli.
304
kcal
Calories
18
g
Fat
20
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 tablespoons extra-virgin olive oil, plus more for greasing, 1 1/2 pounds uncooked sweet or spicy Italian sausage, 1 cup milk, Salt, and more.
Yes, Parmesan Polenta Pie With Sausage And Broccoli falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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