Creamy Slow-Cooker Polenta With Sausages

left it cooking for closer to ten hours because of the length of my work day/commute but the texture was lovely at the end anyway. it was a little bland when i tried it so i added paprika, salt, pepper, and more garlic powder, which with the cheese made it very flavorful. also i agree that roasting the sausage is unnecessary

Had no idea if we’d like this. Followed the directions exactly except for baking the sausages. Cooked them on the stove instead. We loved it. Great flavor. The sausages went perfectly with the polenta. Had to add some water a few hours in. Highly recommended.

Tomato sauce overpowered the polenta's creaminess and it made way more than 6 servings. More importantly, be very wary when cooking of the sausages, as the smoke point of olive oil is lower than 450. Currently running my air purifier

I agree that roasting the sausages is an unnecessary step. I also thickened the polenta with my instapot’s sauté function. It was very loose after 6 hrs. It got a lot of compliments!

Cut the marinara in half. Cook for 5 hours. Sausages for 20 min turning halfway through.

I made this as is except I added ~1 teaspoon cayenne pepper (we like spicy). It was excellent! Very low effort and the polenta came out beautifully. For us personally (two person household) I feel like we have a LOT of polenta, and the next time I make this I would probably halve the polenta. Definitely worth making again though, especially for a warming, delicious meal on a cold Saturday!

This was so easy and really yummy! I didn’t have 6 hours so I did 3 on High and it came out great.

We cut way back on the garlic as it overpowered everything. Otherwise another lovely easy meal in the slow cooker.

Gosh I don’t understand these negative reviews at all—my family licks their plates clean anytime I serve this! It’s an easy slow cooker meal that leaves everyone satisfied. I go heavy on the Parmesan to make the grits extra creamy. I also make life easier by skipping the skillet and just roasting the sausages in the oven (450 for 20-30 mins, turning once halfway through). Then I add the capers and broil for a min or two. Easy to make, easy to clean, reheats beautifully.

This was not bad, but it wasn't a crowd pleaser either. The general comment was that the polenta flavor was lost to the marinara and it was heavy on the sodium. Suggestions from the table were to keep all of it separate and layer so as not to lose the flavors and put the person eating in the driver's seat.

I agree with similar comments that 10 minutes roasting the sausages in the oven is not nearly enough. Check them before adding the peppers and capers.

I was not impressed with this recipe, tho I am a polenta lover. Tomato flavor and salty capers overpowered and creamy polenta flavor. I have success with many NYT recommended dishes. But this one I will not “save.”

Made this yesterday (with Bob's Red Mill polenta) as written (just left out the capers and pepperoncini since I don't like either). I've never had a creamier polenta. As noted by another, my sausages (chicken) took MUCH longer than 10 minutes at 450...closer to 20. If I make it again, I would 1) use my own homemade marinara (even good-quality jar sauce still tastes like jar sauce) and 2) ditch the sausages and sprinkle with roasted walnuts at serving for some crunch to balance the creaminess.

This was great. I don't think I made changes. Came out wonderfully and was good comfort food on a cold winter evening. Served with Caesar salad and roasted broccoli. Rioja Reserva paired well.

Fabulous! As written. I must say tho’ that there are far heartier appetites than ours out there. That’s A LOT of polenta! I did make extra sausage for two extra meals. AND I put 2 more polenta servings in the fridge. Now, I will make with sausage again BUT, maybe with shrimp another time. Another thought for serving might be a well with a tbsp or so of additional marinara and /or maybe a drizzle of nice olive oil. Next time I’ll halve it and cook in my mini-IP under the slow cook feature.