Saucy Chicken and Sausage over Creamy Parmesan Polenta – a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over a creamy and cheesy polenta.
I want to first focus on this yummy saucy chicken and sausage stew that I whipped up today. There’s nothing really that goes better with polenta than meat in some tomato sauce. To me this is the kind of comfort food that I grew up with.
In this recipe, I just used some pork sausages, some chicken, onion and garlic. Pretty basic, but lots of flavor. I promise you this dish will make you into a polenta fan if you aren’t already one!
Let’s talk about polenta now, my friends. Polenta is probably known more as an Italian dish that has become extremely popular in North America over the past few years, though Polenta is really popular in most of Europe and has been for a very long time. I grew up eating Polenta, it was a staple in our house.
What Is Polenta?
Polenta is usually made with water and cornmeal. It’s very simple to make a basic Polenta. In Romanian cuisine, “mamaliga” is enjoyed as a bread or mashed potato substitute most of the time.
Italians on the other hand make it a bit differently, instead of water they cook it with milk or cream and they add Parmesan to it. I’m making a basic Polenta today with a bit of butter and Parmesan cheese, to introduce any of you cornmeal newbies to the world of this classic peasant food!
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Creamy chicken and sausage
- Chicken breasts – You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.
- Sausage – I used 2 Italian sausage links today, feel free to swap these out for hot sausage if you’d like.
- Salt & pepper – Season to taste.
- Olive oil – Other types of oil such as avocado, coconut, sunflower, or safflower will also work.
- Onion – Something that cooks down nicely like white or yellow.
- Garlic – Use as much or as little as you like.
- Chicken broth – Use low or no sodium broth. Beef or vegetable broth can be used as well.
- Butter – I like to use unsalted butter to have control over the sodium content.
- Parsley – Fresh parsley adds some nice bright color as a garnish to your finished dish.
- Oregano – We’re using dried oregano today as dried herbs are flavor bombs that cook down well without burning or wilting.
- Sauces – Hot sauce and tomato sauce to create a deep, dreamy, spicy sauce.
Creamy polenta
- Water – One of the main ingredients to making this. Keep in mind the ratio to make the perfect polenta is 4 parts water to 1 part cornmeal.
- Butter – Unsalted so that we can control our sodium content.
- Cornmeal – The base of our Polenta, the key ingredient in this shining dish.
- Seasoning – Pepper just to taste, keep in mind our Parmesan cheese will add quite a bit of saltiness to this dish so we don’t need to add any additional sodium.
- Parmesan cheese – We want something nice and sharp. If you have a nice quality block of Parmesan lying around this is the time to use it.
How To Make Saucy Chicken and Sausage over Creamy Parmesan Polenta
Saucy chicken and sausage
- Saute the sauteables: In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Combine the sauce: Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
Creamy Parmesan polenta
- Combine the polenta: Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you’ll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you’ve used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn’t taste raw. You will need to whisk occasionally but there’s no need to hover over the pot while it’s cooking, just make sure it’s over low heat.
- Finish the dish: Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients. Serve by plating polenta, then topping it with the chicken and sausage stew.
Do I Have To Use Chicken Breast?
You can use chicken thighs, drumsticks, or wings if you like. Chicken drumsticks will need a little longer to cook, so make sure to watch for that.
What Else Can I Use In My Saucy Chicken and Sausage?
If you’d like to clear out that pantry, try adding some of these:
- Mushroom
- Peas
- Corn
- Bell peppers
Tips For Making The Best Polenta
- One thing I learned from my mom over the years, while watching her make “mamaliga” is that the secret to this is whisking constantly. You don’t want a lumpy polenta, you want it to be nice and smooth.
- The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then!
- One way I grew up eating it is with layers of feta cheese and bacon, you can find the recipe for that here. It makes a wonderful snack, a great appetizer idea or even as a side dish.
How To Serve
If you’d like to bulk up this dish with a little bit of veg I sure won’t try to stop you! Here’s some picture perfect accompaniments.
- Parmesan Roasted Broccoli
- Roasted Asparagus and Tomatoes
- Roasted Green Beans
- Italian Roasted Mushrooms and Veggies
- Garlic and Herb Roasted Carrots
Storing Leftovers
Fridge
Refrigerate leftovers in an airtight container in for 3 to 5 days.
Freezer
Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge over night when ready to feast.
Craving More Chicken? Try These Delicious Dishes:
- Roast Chicken
- Instant Pot Chicken Tikka Masala
- One Pan Roasted Honey Orange Chicken And Potatoes
- Instant Pot Teriyaki Chicken
- Chicken Rice Pilaf
- Cilantro Lime Chicken
- Chicken Parmesan
- Firecracker Chicken Meatballs
- Chicken and Mushrooms in Creamy Dill Sauce
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Saucy Chicken and Sausage over Creamy Parmesan Polenta
Ingredients
For Saucy Chicken and Sausage
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 6 ounce chicken breast boneless and skinless, cut into small bite size pieces (about 1 breast)
- 2 links Italian sausage cut into 1 inch pieces
- salt and pepper to taste
- 1 teaspoon dry oregano
- 1/2 cup chicken broth low sodium or dry white wine
- 1 cup tomato sauce
- 1 tablespoon hot sauce (I used Frank’s)
- 2 tablespoon butter unsalted
- 2 tablespoon fresh parsley chopped for garnish
For Creamy Parmesan Polenta
- 1 cup cornmeal
- 4 to 4 1/2 cups water
- 1 cup Parmesan cheese grated
- 3 tablespoon butter unsalted
- 1/4 teaspoon black pepper
Instructions
For Saucy Chicken and Sausage
- In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.
- Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
- Cook for 5 more minutes, remove from heat and garnish with chopped parsley.
For Creamy Parmesan Polenta
- Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you’ll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you’ve used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn’t taste raw. You will need to whisk occasionally but there’s no need to hover over the pot while it’s cooking.
- Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
- Serve by plating polenta, then topping it with the chicken and sausage stew.
Recipe Notes
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge over night when ready to feast.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
This was great! We will be working this into our rotation. I used fresh basil as a garnish instead of parsley. I also like my polenta pretty thick so my ratio was 3:1 using 2 cups water and 1 cup milk. Thanks for posting!
I am eating this right now and it is delicious!! I’ve never made Polenta before so I wasn’t sure how it would go, or taste. It was very easy to make and combined with the saucy meats…well, I’ll make it again, that is for sure!
Yummy!!!! just finished eating. Didn’t make polenta this time,served overTrader Joe’s gnocchi. I will make again and try the polenta, I love just didn’t have time. Love all your recipes!
Thank you!!
we are making this tonight…as I type…the meat and sauce are soooo yummy….the polenta we are having issues with….we doubled the recipe….what consistency should the polenta be….how we are doing it, it’s a little soupy….but yummy….thanks for this recipe…very tasty and will rock more once we figure out the polenta since we doubled the recipe….
It should be creamy, you should still be able to stir it with a wooden spoon, it will harden once it cools. But it shouldn’t be soupy, more like risotto if you’ve ever made risotto. I wonder if you’re using instant cornmeal instead, never used it so I’m not sure how it would work out.
no we didn’t use instant…we used your recipe and it rocks….we are just newbies to polenta….ours was more like pudding….very creamy and very good….just didn’t know if we needed it to harden or just be like the consistency of pudding….the tastes of everything is amazing…:)
Glad you liked it, like I said it will harden once it cools, to the point that you’ll be able to cut it with a knife. 🙂
I am making this tonight for dinner and I was wondering if you had a ballpark estimate for how long the polenta takes to cook? Do you start the polenta before the chicken–Is that a reasonable amount of time or are we looking at longer/shorter? Thanks so much!
The polenta should take about 20 minutes to cook, soyou could start everything at the same time.
Awesome! Thanks for getting back to me so quickly. I am already excited about dinner 🙂
never made polenta but this looks amazing- I will be making it this week for sure! If there is polenta leftover, will it be ok to re-heat/ microwave the next day?
It’ll be ok, but it’ll be a bit harder, it won’t be same as when you first make it.
To reheat the next day, just add some water and stir occasionally. It will soften up again.
Can this be made ahead of time and frozen? It sounds wonderful…. and different.
The chicken and sausage can definitely be frozen, but I’m not sure about the polenta, never had to freeze polenta before.
Jo, we made this last night and it was just amazing!
Easy to make and full of flavor, and (although we like hot food), the Frank’s did not make this ‘overly’ hot, just delicious. We tweaked the salt to taste. This recipe is an absolute keeper and we are looking forward to the leftovers! Thank you!
That`s wonderful Claire, so happy you guys enjoyed this recipe. 🙂
Seriously YUM!
I’ve never made polenta but I love the easy directions you’ve laid out here and I’ve pinned it for future me! Looks delicious with that sausage on top, too!
I’ve never made polenta but this dish looks so incredibly delectable and you make it sound completely do-able so it definitely will be happening in my kitchen! Pinned 🙂
Hope you try it Senika, it’s really easy. 🙂
Wow Jo, your dish is AMAZING!!!
This is so delicious, it’s beyond any description!:)
Thank you soooo much for this wonderful comfort food! It’ll be much appreciated.
Lots of greetings from Athens,
Panos and Mirella
Thank you Panos and Mirella, love your name by the way.
This was really great! I did it in the slow cooker using chicken pieces next time might try using meat on the bone as it might be more moist. Thanks for sharing this keeper.:)
I grew up eating polenta, such a nice traditional Romanian dish, we make it at least every two weeks, and I make some for my baby every week, he loves it with sour cream and ricotta.
Oh I love it with sour cream and feta lol. Such a comfort food, eh?
I was taught to make polenta at a young ago, too. I haven’t made it in a long time though. I should try this!
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