Cheesy Polenta Bowls with Turkey Sausage and Spinach

Creamy, mild polenta topped with savory turkey sausage and tender wilted spinach, finished with a generous sprinkle of parmesan. This bowl is gentle, satisfying, and built from simple ingredients that work together without overwhelming your system. The polenta cooks to a silky consistency, the sausage brings just enough richness, and the spinach adds color and a bit of earthy sweetness. A squeeze of lemon at the end brightens the whole thing.

By TasteBuds

Recipe details

Yield
4 people
Prep time
10 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 1 lb turkey sausage, casings removed if using links
  • 4 cups water
  • 1 cup coarse polenta (not instant)
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • ½ cup parmesan cheese, finely grated, divided
  • 5 oz fresh spinach, roughly chopped if leaves are large
  • 1 tbsp olive oil
  • 1 medium lemon, cut into wedges
  • to taste black pepper, freshly ground

Instructions

  1. Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan over high heat.
  2. Once boiling, reduce heat to medium-low. Slowly pour in 1 cup coarse polenta in a thin stream, whisking constantly to prevent lumps.
  3. Switch to a wooden spoon and simmer the polenta, stirring frequently, until thick and creamy, about 20 minutes. It should pull away from the sides of the pan and have no gritty texture.
  4. While the polenta simmers, heat 1 tbsp olive oil in a large skillet over medium-high heat.
  5. Add 1 lb turkey sausage, casings removed to the skillet, breaking it up with a wooden spoon into small crumbles. Cook until browned and cooked through, about 6 minutes.
  6. Add 5 oz fresh spinach, roughly chopped to the skillet with the sausage. Stir until the spinach wilts completely, about 2 minutes. Remove from heat.
  7. Cut 1 medium lemon into wedges.
  8. Once the polenta is done, remove from heat and stir in 2 tbsp unsalted butter and ¼ cup finely grated parmesan cheese until melted and smooth. Taste and add black pepper, freshly ground as desired.
  9. Divide the polenta among four bowls. Top each with the turkey sausage and spinach mixture, then sprinkle with the remaining ¼ cup finely grated parmesan cheese. Serve with lemon wedges on the side for squeezing over the top.