I make this dish quite often and since posting the original recipe in 2014 I’ve made a few improvements over the years, all for the better. Better pics, a recipe tweak and a video.
The sausage is made from scratch, why? Because it’s so easy! Easier than taking store bought sausage meat out of the casing and, I know what’s in my recipe. I don’t know what they add to those store-bought sausages. With fennel seed and sage, mine is not lacking flavor and tastes as good if not even better.
The sausage is made into a tomato-based sauce, very much like my Bolognese Sauce (< click on the text for my recipe).
A big bowl of creamy polenta is so comforting and the addition of these nutty and creamy cheeses were the perfect finish, with a hint of rosemary.
When it comes serving sizes of the polenta, if you want to make larger batches, a good rule of thumb for measurement is a ratio of 4 parts liquid to 1 part cornmeal.
Leftovers of this 3 cheese polenta with Italian sausage are even better. Both the sauce and the polenta reheat easily. If the polenta gets too thick, just add a little water, milk or stock as it reheats.
- 2 tablespoons olive oil
- 1 pound (453 grams) ground turkey
- 2 cups (327 grams) yellow onion , finely grated
- 1 teaspoon ground sage
- 1 tablespoon fennel seed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Small pinch red pepper flakes, to your taste
- 2 cloves garlic, peeled and finely chopped
- 2 cups (256 grams) tomato puree or crushed tomatoes
- 3 ½ cups (448 grams) chicken stock
- 1 teaspoon salt
- 1 cup (220 grams) yellow cornmeal, medium or fine grind
- 1 cup (220 grams) Asiago cheese, grated plus extra for topping
- 1 cup (220 grams) cheddar cheese, grated plus extra for topping
- 1/4 cup (55 grams) Parmesan cheese, grated plus extra for topping
- 1 tablespoon unsalted butter
- Fresh basil for garnish, chopped
- To a large, heavy skillet, add the olive oil over medium high heat. Add the ground turkey, breaking up the meat and cook until it starts to brown..
- Add the onion, sage, fennel, salt, pepper and red pepper flakes. Cook for 5 minutes more until the onion is softened and the meat is fully browned and cooked.
- Add the garlic and mix in well. Stir in the tomato puree. Bring to a simmer and cook for 5 minutes.
- In a medium saucepan, heat the chicken stock and salt and bring to a simmer. Add the yellow cornmeal while whisking until combined and there are no lumps.
- Cook at a very low simmer for about 15 minutes whisking until smooth and thickened for 30 minutes. If the polenta thickens too soon, add a little more stock or water. Add all 3 cheeses, stir until the cheeses are melted.
- Place some polenta in the center of a plate and top with the sausage. Finish with freshly chopped basil.
Amount Per Serving: Calories: 395 Saturated Fat: 6g Cholesterol: 66mg Sodium: 943mg Carbohydrates: 28g Fiber: 3g Sugar: 4g Protein: 32g