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Sausages with Polenta and Broccoli

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Sausages with Polenta and Broccoli

Quick Tips

I adore polenta. Its so warming and satisfying and also easy to make. We’re going to cook it once and get 2 meals from it this week! Dry yellow corn polenta is what you’re looking for, though its technically the same as white corn grits. Either will work, just don’t get the tube of “pre-cooked” polenta or anything called “corn meal or flour” those are different products. 

Course entree, Main Course
Cuisine American, California
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 1 Tbsp olive oil
  • 4 sausages - about 1 lb
  • 1 bunch broccoli
  • 1/2 cup grated parmesan
  • 2 Tbsp butter
  • 1 cup crushed tomatoes, from 28oz can Save the rest!
  • 2 cups yellow corn polenta
  • 4.5 cups water
  • 1 cup whole milk

Instructions

POLENTA

  1. Heat the water in a large pot - bring to a full boil. Add 1 tsp salt and while whisking, slowly and consistently stream in the polenta. If you don’t whisk and just dump it it, it will clump. Once its whisked in, you can walk away for the most part but throughout this process try to return and whisk the pot well every 4-5 minutes or so. Be sure to wisk along the bottom of the pan. Let it cook for about 18 minutes while you prepare the sausages.

SAUSAGES

  1. You can slice the sausages into pieces or not - I like surface area that gets crispy, so I cut each into 3 large pieces. In a large flat saute pan, over medium heat, place 1 tsp olive and add the sausages. Cook, turning occasionally, to brown all sides evenly and to taste. While cooking, chop the broccoli into florets and slice the stems into ¼” thick rounds or half moon shapes - you can use most of the stem, just shave off any brown bits or the bottom part that might be really thick and fibrous (Save any extra stem in the freezer for stock!).

    When the sausage is nicely browned, add in the broccoli and tomato sauce with 2 tablespoons of water and a pinch of salt. Partially cover the pan and cook over low heat until the polenta is done.

MAKE POLENTA AMAZING

  1. Polenta during this time should be cooking and thickening. After its cooked for about 15 minutes and all of the water is incorporated, slowly whisk in the milk. Carefully, (its hot!) taste a small bit of polenta and check that you need more salt - you probably do - as much as another teaspoon. Whisk it in. Cook for another 5-6 minutes, polenta should be thick again and look pale yellow and creamy. Add 2 Tbsp butter and most of the parmesan cheese - just reserve a teaspoon or so for each person’s plate garnish. Whisk.

PLATING

  1. Scoop about ¾ cup of polenta in each bowl and it will gently spread. Top with sausages and sauce. Garnish with parmesan cheese. (Don’t skip the Leftovers Section for the first step in the Waste Not Meal and what to do with that extra polenta!) 

Recipe Notes

HAVE LEFTOVERS
If you think you want more soft polenta, scoop some into a tupperware for later. It can be microwaved and whisked to have that creamy texture again.
For the part you don’t want, prep a glass casserole dish with a light coating of olive oil (rub it in with a paper towel...just need a tiny bit), then pour the hot creamy polenta into the dish and let it settle and cool. Later, when cool, wrap and refrigerate or freeze for later. Follow instructions for the Roman Style Gnocchi!

NOTES/SUBSTITUTIONS
Sausages → ground meat or tofu, or go meatless with more veggies
Broccoli → brussels sprouts
Yellow Corn Polenta → White Corn Grits
Tomato Sauce → half as much chicken stock
Parmesan Cheese → Shredded cheddar, mozzarella, goat cheese, pecorino

Ingredients

Ingredients

1 Tbsp olive oil
4 of your favorite sausages
1 bunch broccoli
½ cup grated parmesan cheese
2 tbsp butter
1 cup ground or diced tomatoes from a 28oz can – save the rest of the can for the Waste Not Meal!
2 cups yellow corn polenta
4.5 cups water
1 cup whole milk

Equipment Needed

Large pot
Whisk
Saute pan
Casserole dish – 8x8 or 9x11

Cook

POLENTA

Heat the water in a large pot – bring to a full boil. Add 1 tsp salt and while whisking, slowly and consistently stream in the polenta. If you don’t whisk and just dump it it, it will clump. Once its whisked in, you can walk away for the most part but throughout this process try to return and whisk the pot well every 4-5 minutes or so. Be sure to wisk along the bottom of the pan. Let it cook for about 18 minutes while you prepare the sausages.

SAUSAGES

You can slice the sausages into pieces or not – I like surface area that gets crispy, so I cut each into 3 large pieces. In a large flat saute pan, over medium heat, place 1 tsp olive and add the sausages. Cook, turning occasionally, to brown all sides evenly and to taste. While cooking, chop the broccoli into florets and slice the stems into ¼” thick rounds or half moon shapes – you can use most of the stem, just shave off any brown bits or the bottom part that might be really thick and fibrous (Save any extra stem in the freezer for stock!).
When the sausage is nicely browned, add in the broccoli and tomato sauce with 2 tablespoons of water and a pinch of salt. Partially cover the pan and cook over low heat until the polenta is done.

MAKE POLENTA AMAZING

Polenta during this time should be cooking and thickening. After its cooked for about 15 minutes and all of the water is incorporated, slowly whisk in the milk. Carefully, (its hot!) taste a small bit of polenta and check that you need more salt – you probably do – as much as another teaspoon. Whisk it in. Cook for another 5-6 minutes, polenta should be thick again and look pale yellow and creamy. Add 2 Tbsp butter and most of the parmesan cheese – just reserve a teaspoon or so for each person’s plate garnish. Whisk.

PLATING

Scoop about ¾ cup of polenta in each bowl and it will gently spread. Top with sausages and sauce. Garnish with parmesan cheese. (Don’t skip the Leftovers Section for the first step in the Waste Not Meal and what to do with that extra polenta!)

Actions Shots

Let’s Eat

Have Leftovers?

If you think you want more soft polenta, scoop some into a tupperware for later. It can be microwaved and whisked to have that creamy texture again.
For the part you don’t want, prep a glass casserole dish with a light coating of olive oil (rub it in with a paper towel…just need a tiny bit), then pour the hot creamy polenta into the dish and let it settle and cool. Later, when cool, wrap and refrigerate or freeze for later. Follow instructions for the Roman Style Gnocchi!

Notes + Substitutions

Sausages → ground meat or tofu, or go meatless with more veggies
Broccoli → brussels sprouts
Yellow Corn Polenta → White Corn Grits
Tomato Sauce → half as much chicken stock
Parmesan Cheese → Shredded cheddar, mozzarella, goat cheese, pecorino

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