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Cheesy Polenta with Spicy Sausage & Pepperoni Gravy


3 cans 28 oz Pastene Kitchen Ready Tomatoes
12 Tbsp Pastene Extra Virgin Olive Oil
2 ½ Tbsp Pastene Minced Garlic
½ cup chianti red wine
1 ½ Tbsp sugar
1 tsp red chili flakes
15 fresh basil leaves
2 lbs hot Italian sausage
1 stick pepperoni, about a ½ lb, skin removed
9 ½ cups water
black pepper to taste
garlic salt to taste
salt to taste
1 package Pastene Instant Polenta
3 Tbsp whole milk ricotta cheese
2 cups light cream
¼ cup Pastene Grated Romano Cheese
¼ cup Pastene Grated Romano Cheese
2 Tbsp fresh parsley, chopped


To prepare the Spicy Sausage and Pepperoni Gravy:

  • On medium heat, add 6 tablespoons of olive oil into a large pot. Add in the garlic and red chili flakes. Sauté until the garlic is lightly browned.
  • Add the Kitchen Ready tomatoes and then fill each can ¼ of the way with water and add the water into the pot.
  • Add the wine. Season to taste with garlic salt and cracked black pepper. Add basil and mix well.
  • In a large frying pan or skillet on medium-high heat, warm 6 tablespoons of olive oil and add in the sausage.
  • Sear the sausage on both sides until golden brown and par cooked and remove sausage from the pan and slice into 1 inch pieces. Cut cut the pepperoni into 1” thick pieces.
  • Add the sausage and juices into the gravy as well as the pepperoni.
  • Reduce your heat to low and simmer the gravy for 5 hours, stirring regularly.

Preparing the Polenta:

  • Bring 8 cups of salted water to a rapid boil. Add in the polenta, constantly whisking. 
  • Turn off the heat and slowly add in the cream continuing to whisk.
  • Next, fold in the ricotta cheese and mix well.
  • Season to taste with salt and pepper.
  • Next, fold in parmesan and romano cheese and mix well.

Serve by adding the polenta to a dish, top with the gravy and both grated romano and parmesan cheese. Garnish with fresh chopped parsley and ENJOY!


by: ALEXIA “U Had Me at Kitchen”

Product Used

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