Saucy Chicken and Sausage over Creamy Parmesan Polenta
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Saucy Chicken and Sausage over Creamy Parmesan Polenta – a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over a creamy and cheesy polenta.
I want to first focus on this yummy saucy chicken and sausage stew that I whipped up today. There’s nothing really that goes better with polenta than meat in some tomato sauce. To me this is the kind of comfort food that I grew up with.
In this recipe, I just used some pork sausages, some chicken, onion and garlic. Pretty basic, but lots of flavor. I promise you this dish will make you into a polenta fan if you aren’t already one!
Let’s talk about polenta now, my friends. Polenta is probably known more as an Italian dish that has become extremely popular in North America over the past few years, though Polenta is really popular in most of Europe and has been for a very long time. I grew up eating Polenta, it was a staple in our house.
What Is Polenta?
Polenta is usually made with water and cornmeal. It’s very simple to make a basic Polenta. In Romanian cuisine, “mamaliga” is enjoyed as a bread or mashed potato substitute most of the time.
Italians on the other hand make it a bit differently, instead of water they cook it with milk or cream and they add Parmesan to it. I’m making a basic Polenta today with a bit of butter and Parmesan cheese, to introduce any of you cornmeal newbies to the world of this classic peasant food!
Ingredients
Creamy chicken and sausage
- Chicken breasts – You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.
- Sausage – I used 2 Italian sausage links today, feel free to swap these out for hot sausage if you’d like.
- Salt & pepper – Season to taste.
- Olive oil – Other types of oil such as avocado, coconut, sunflower, or safflower will also work.
- Onion – Something that cooks down nicely like white or yellow.
- Garlic – Use as much or as little as you like.
- Chicken broth – Use low or no sodium broth. Beef or vegetable broth can be used as well.
- Butter – I like to use unsalted butter to have control over the sodium content.
- Parsley – Fresh parsley adds some nice bright color as a garnish to your finished dish.
- Oregano – We’re using dried oregano today as dried herbs are flavor bombs that cook down well without burning or wilting.
- Sauces – Hot sauce and tomato sauce to create a deep, dreamy, spicy sauce.
Creamy polenta
- Water – One of the main ingredients to making this. Keep in mind the ratio to make the perfect polenta is 4 parts water to 1 part cornmeal.
- Butter – Unsalted so that we can control our sodium content.
- Cornmeal – The base of our Polenta, the key ingredient in this shining dish.
- Seasoning – Pepper just to taste, keep in mind our Parmesan cheese will add quite a bit of saltiness to this dish so we don’t need to add any additional sodium.
- Parmesan cheese – We want something nice and sharp. If you have a nice quality block of Parmesan lying around this is the time to use it.
How To Make Saucy Chicken and Sausage over Creamy Parmesan Polenta
Saucy chicken and sausage
- Saute the sauteables: In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Combine the sauce: Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
Creamy Parmesan polenta
- Combine the polenta: Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you’ll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you’ve used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn’t taste raw. You will need to whisk occasionally but there’s no need to hover over the pot while it’s cooking, just make sure it’s over low heat.
- Finish the dish: Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients. Serve by plating polenta, then topping it with the chicken and sausage stew.
Do I Have To Use Chicken Breast?
You can use chicken thighs, drumsticks, or wings if you like. Chicken drumsticks will need a little longer to cook, so make sure to watch for that.
What Else Can I Use In My Saucy Chicken and Sausage?
If you’d like to clear out that pantry, try adding some of these:
- Mushroom
- Peas
- Corn
- Bell peppers
Tips For Making The Best Polenta
- One thing I learned from my mom over the years, while watching her make “mamaliga” is that the secret to this is whisking constantly. You don’t want a lumpy polenta, you want it to be nice and smooth.
- The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then!
- One way I grew up eating it is with layers of feta cheese and bacon, you can find the recipe for that here. It makes a wonderful snack, a great appetizer idea or even as a side dish.
How To Serve
If you’d like to bulk up this dish with a little bit of veg I sure won’t try to stop you! Here’s some picture perfect accompaniments.
- Parmesan Roasted Broccoli
- Roasted Asparagus and Tomatoes
- Roasted Green Beans
- Italian Roasted Mushrooms and Veggies
- Garlic and Herb Roasted Carrots
Storing Leftovers
Fridge
Refrigerate leftovers in an airtight container in for 3 to 5 days.
Freezer
Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge over night when ready to feast.
Craving More Chicken? Try These Delicious Dishes:
- Roast Chicken
- Instant Pot Chicken Tikka Masala
- One Pan Roasted Honey Orange Chicken And Potatoes
- Instant Pot Teriyaki Chicken
- Chicken Rice Pilaf
- Chicken Parmesan
- Firecracker Chicken Meatballs
- Chicken and Mushrooms in Creamy Dill Sauce
- Garlic Parmesan Chicken Skewers
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Saucy Chicken and Sausage over Creamy Parmesan Polenta
Ingredients
For Saucy Chicken and Sausage
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 6 ounce chicken breast (boneless and skinless, cut into small bite size pieces (about 1 breast))
- 2 links Italian sausage (cut into 1 inch pieces)
- salt and pepper to taste
- 1 teaspoon dry oregano
- ½ cup chicken broth (low sodium or dry white wine)
- 1 cup tomato sauce
- 1 tablespoon hot sauce ((I used Frank’s))
- 2 tablespoon butter (unsalted)
- 2 tablespoon fresh parsley (chopped for garnish)
For Creamy Parmesan Polenta
- 1 cup cornmeal
- 4 to 4 ½ cups water
- 1 cup Parmesan cheese (grated)
- 3 tablespoon butter (unsalted)
- ¼ teaspoon black pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
For Saucy Chicken and Sausage
- In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
For Creamy Parmesan Polenta
- Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you’ll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you’ve used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn’t taste raw. You will need to whisk occasionally but there’s no need to hover over the pot while it’s cooking.
- Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
- Serve by plating polenta, then topping it with the chicken and sausage stew.
Notes
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge over night when ready to feast.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
