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Creamy Cheesy Polenta with Spicy Sausage and Pepperoni Gravy


By: ALEXIA "U had me at Kitchen"
3 cansPastene Kitchen Ready Tomatoes
12 TbspPastene Extra Virgin Olive Oil
2 1/2 TbspPastene Minced Garlic (equivalent to 8 fresh cloves)
1/2 cupChianti red wine
1-1/2 tablespoonsugar
1 teaspoonred chili flakes
15fresh basil leaves
2 lbs hot Italian sausage
1 stickpepperoni (cut into 1 inch pieces, skin removed)
9 1/2 cupswater
Cracked black pepper (to taste)
Garlic salt (to taste)
Sea salt (to taste)
1 packagePastene Instant Polenta
2 heaping tablespoonswhole milk ricotta cheese
2 cups light cream
1/4 cupPastene Grated Romano Cheese
1/4 cupPastene Grated Parmesan Cheese
2 tablespoonsfresh chopped parsley


Spicy Sausage and Pepperoni Gravy:

  • Start by adding 6 tablespoons of olive oil into a large pot.
  • Add in the garlic.
  • Next, add in the red chili flakes.
  • Saute until the garlic is lightly browned.
  • Next, add in the Kitchen Ready tomatoes.
  • Fill each can 1/4 of the way with water and add into the pot.
  • Next, add the wine.
  • Season to taste with garlic salt and cracked black pepper.
  • Next, add in the basil.
  • Mix well.
  • Add 6 tablespoons of olive oil into a fry pan.
  • Next, add in your sausage.
  • Sear the sausage on both sides until golden brown and par cooked.
  • Remove sausage from the pan and slice into 1 inch pieces.
  • Add the sausage back into the pan to coat with all of the juices.
  • Next add the sausage and juice into the gravy.
  • Next, add in your pepperoni.
  • Reduce your heat and simmer your gravy for 5 hours on low.
  • Remember to keep stirring your gravy.

Preparing the Polenta:

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

Finish the dish:

  • Add the polenta to a dish.
  • Smother with the gravy.
  • Top with both grated romano and parmesan cheese.
  • Garnish with fresh chopped parsley and ENJOY!



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