Skillet Italian Sausage and Polenta Parmesan
Servings 4 - 6
Equipment
- Cast Iron Skillet
Ingredients
- 2½ tbsp olive oil, divided
- 8 oz ground Italian sausage
- 8 oz mushrooms, sliced
- Pinch of crushed red pepper flakes, to taste
- 2 cloves of garlic, minced
- 1 28 oz can of whole tomatoes
- Pinch of sugar, if needed
- Sea salt and freshly cracked pepper, to taste
- ½ cup baby spinach, chopped
- 2 tbsp fresh basil, chopped plus more for garnish
- 1 cup mozzarella, shredded
- parmesan, freshly grated for serving
- 1 16 oz tube of polenta
Instructions
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat.
- Add the Italian sausage and break it into crumbles.
- Add the sliced mushrooms and crushed red pepper flakes and cook, stirring often for 4-5 minutes, or until the sausage is cooked and the mushrooms are starting to soften.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the can of whole tomatoes, then break the tomatoes down with your spoon. Bring to a slight boil, then reduce the heat and simmer for an hour, stirring occasionally.
- Taste the sauce after an hour and season with a pinch of sugar (if needed), and sea salt and freshly cracked pepper, to taste.
- Stir in the spinach and fresh basil.
- Preheat the broiler.
- Heat the remaining olive oil in a skillet over medium-high heat. Add the slices of polenta to the pan and lightly season them with a bit of sea salt and freshly cracked pepper, to taste. Cook for a few minutes on each side until golden brown.
- Place the golden brown polenta on top of the Italian sausage sauce, then sprinkle with some shredded mozzarella.
- Place under the broiler until the cheese is browned and bubbling, about 2-3 minutes.
- Top with freshly grated parmesan cheese and more fresh basil. Serve and enjoy.