This cheddar polenta is comfort food to the max. If you want to take a spoon directly to the skillet, I won’t judge.
Until last week, I didn’t own a skillet.
I’d walk into the Le Creuset outlet nearby once or twice a year telling myself I was finally going to get one, then get to shelf, look at the price tag and back out.
I’m a bit weird like that, I’ll make a decision to buy a stove that costs almost 30 times the amount of the skillet in seconds, but spending $150 on a pan…nope, years of procrastination when it comes to that.
So I’m walking down every aisle of the A&P last week (a grocery store I loathe but happens to be only minutes away) unsuccessfully trying to find chestnuts (they were in the potato chip aisle in case you were wondering…because that makes sense) and came across the usually pathetic area of pots, pans and casserole dishes every supermarket has.
Except this time, there were SKILLETS!
And there was a digit less on that price tag than the ones at Le Creuset.
And honestly, I can’t imagine what Le Creuset can possibly do to their cast iron to make it cost 10 times more.
This is just one of those times where I’m not falling for the brand name hoopla.
And just like that, I now own a cast iron skillet in which I plan to make all the savory comfort foods one can imagine that I’ve missed out on for these past skillet-less years.
So let’s start with cheddar polenta topped with sausage, cranberries and portobello mushrooms.
If you can keep your spoon out of the skillet for seconds I’ll be thoroughly impressed.
This was intended to be lunch and dinner when I made it but poor dinner, he never stood a chance.
MORE SKILLET MEALS TO TRY:
Pork and Cabbage Skillet
Dandelion Greens + Beans Skillet
Greek Shrimp Skillet
Ground Beef and Sweet Potato Skillet
Skillet Cheddar Polenta with Sausage and Cranberries
This cheddar polenta is comfort food to the max. If you want to take a spoon directly to the skillet, I wonâ??t judge.
Ingredients
- 1/2 pound bulk Italian sausage
- 2 large portobello mushroom caps, sliced
- 1/2 tablespoon butter
- 2/3 cup polenta
- 1 1/4 cup chicken broth
- 1 tablespoons chopped sage
- 1/4 cup grated sharp white cheddar cheese
- 1/4 cup cranberries
- arugula for garnish
Instructions
- Heat a large skillet over medium-high heat.
- Add the sausage to the skillet, breaking up with a spatula as it cooks.
- When the sausage is half way cooked, add the mushroom slices to the pan.
- Cook until the sausage is cooked through and the mushrooms have cooked/shrunk down in size by about half. Set aside.
- Heat the skillet over medium-high heat.
- Add the butter to the skillet to melt.
- Add the polenta to the skillet once the butter is melted.
- Slowly stir in the broth and whisk until the polenta is thickened, about 2-3 minutes.
- Once thickened, stir in the sage and cheddar.
- Top with the sausage and mushroom mixture and scatter the cranberries on top.
- Transfer the skillet to the broiler for about 3-5 minutes until the cranberries start to "pop".
- Remove from the broiler and serve topped with some fresh arugula if desired.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 578Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 100mgSodium: 1797mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 30g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Candace @ Cabot
Monday 8th of December 2014
This is such an original and enticing recipe. It has pushed its way to the top of my "Must Cook" list. I'm thinking Christmas dinner!
Mushrooms Canada
Tuesday 19th of November 2013
This simple comfort dish is the perfect seasonal flavour combo! SO excited to try this recipe for myself. Thanks for sharing!
-Shannon
Natashalh
Thursday 14th of November 2013
Congrats on the skillet! I talked my man into buying me one earlier this year. =) I came across your blog through your pumpkin paleo pancake recipe and knew I had to stop to check things out. I'm not exactly paleo, but I try about half of the time. =)
Running to the Kitchen
Thursday 14th of November 2013
Haha, sounds exactly like me :) Thanks for stopping by!
Jennie @themessybakerblog
Wednesday 13th of November 2013
You're going to love using your new skillet. I use mine all the time. This polenta looks amazing.
Meagan @ A Zesty Bite
Wednesday 13th of November 2013
I love all of my skillets and cook out of them at least once a week! Welcome to the skillet world and what a great recipe to use it with.