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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 tablespoonstablespoons of Pastene Extra Virgin Olive Oil
    2 1/2 tablespoonstablespoons Pastene 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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