Polenta With Sausage And Peppers Recipes

SAUSAGE & PEPPERS WITH CHEESE POLENTA

Steps:

• In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

Steps:

• Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
• Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
• Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

CHICKEN SAUSAGES WITH POLENTA

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add polenta; cook 9-11 minutes on each side or until golden brown. Keep warm., Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Add peppers and onion; cook and stir until tender. Remove from pan., Add sausages to same pan; cook and stir 4-5 minutes or until browned. Return pepper mixture to pan; heat through. Serve with polenta; sprinkle with cheese and basil.

SAUSAGE AND PEPPERS WITH FRIED POLENTA

Steps:

• First make the polenta. Bring the chicken stock to a boil, add the salt and gently whisk in the cornmeal. Reduce the heat to low and cook until the cornmeal thickens, stirring frequently, about 15-20 minutes. (Note: The exact ratio of stock to cornmeal you will need will vary depending on the coarseness of the cornmeal.
• If you are worried, start with 3 cups of stock and keep the other cup hot in a small saucepan and add until you have the consistency you desire.) Remove from the heat and add the butter, stir well until melted. Lightly oil a baking dish and transfer the hot polenta to the baking dish. Spread evenly, the polenta should be 1/2-3/4 inch thick. Refrigerate uncovered until firm, about 2 hours.
• When the polenta is firm transfer it to a cutting board. Slice the polenta into the desired sizes. I like to use a round pastry cutter to create round slices of polenta, which looks nice but inevitably leads to waste - or what I like to call chef's treats. Cutting triangles would probably be just as visually appealing and less wasteful.
• Slice the onion and peppers thin and then saute over medium heat in a couple tablespoons of olive oil, about 25 minutes. The peppers and onions should be soft and caramelized.
• While the onions and peppers are cooking, slice the sausage links into 1 inch pieces and cook over medium-high heat, until well browned on all sides. When the sausage is almost completely cooked through, transfer it to the pan with the peppers and onions, including most of the sausage fat that has rendered in the pan (try to reserve about a tablespoon in the pan), toss well and reduce the heat to keep warm while frying the polenta slices.
• In the saute pan that the sausage was cooked in, fry the polenta slices on medium-high heat until lightly golden and crispy, about 4-5 minutes per side. If there isn't enough sausage fat to fry all of the slices use olive oil to finish frying.
• Serve the sausage and peppers over the polenta slices.

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Steps:

• Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
• In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

SAUSAGE AND PEPPERS WITH TOASTED POLENTA

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, whisking, until thick, 8 minutes. Transfer to an oiled 8-inch baking dish. Refrigerate until firm, 45 minutes or overnight.
• Heat 2 teaspoons oil in a large nonstick skillet over high heat. Cook sausage until browned, 4 to 6 minutes. Add onion and peppers; cook over medium until onion is caramelized and sausage is cooked through, 15 to 20 minutes.
• Add oregano and 1/4 cup water to skillet; using a wooden spoon, scrape browned bits from bottom. Transfer mixture to bowl. Wipe skillet clean.
• Cut polenta into 8 triangles. Heat 2 teaspoons oil in skillet over medium-high heat. Cook half of polenta until golden, 4 minutes per side. Repeat with remaining oil and polenta. Serve hot with sausages, vegetables, and pan sauce.

BAKED POLENTA WITH SAUSAGE AND TOMATO-PEPPER SAUCE

Steps:

• Preheat broiler to high. Heat 3 tbsp. oil in a 2- to 3-qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.
• Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring and breaking it into small pieces with a wooden spoon as it firms up, about 5 minutes. Cover pan and cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add tomato sauce and simmer 10 minutes.
• While sauce is cooking, pour remaining 1 1/2 tbsp. oil into a 9- by 13-in. baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.
• Pour sauce over broiled polenta, then arrange mozzarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.
• Note: Nutritional analysis is per serving.

SAUSAGE, BELL PEPPER, AND FETA POLENTA CASSEROLE

Steps:

• Heat a skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until sausage is browned thoroughly, stirring occasionally, about 5 minutes. Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Remove sausage mixture from the skillet, place in a bowl, and set aside.
• Add olive oil, all bell peppers, and onion to the skillet. Season with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and caramelized, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish with olive oil. Arrange polenta slices over the bottom, overlapping slightly.
• Stir tomato paste into bell pepper mixture in the skillet and cook briefly. Return sausage mixture to pan and stir well. Add water until mixture is saucy but not too thin; you may use less than 1/4 cup. Add chopped parsley and season to taste with salt and pepper. Simmer briefly until thickened. Remove from heat.
• Spoon sausage-pepper mixture over polenta in the pie dish and spread evenly. Sprinkle feta cheese and goat cheese on top.
• Bake in the preheated oven until cheese is melted and lightly browned, 20 to 25 minutes.

POLENTA WITH SPICY SAUSAGE AND RED PEPPER RELISH

Steps:

• Brush a 9 by 13-inch baking sheet with 1 tablespoon olive oil and set aside.
• In a medium sauce pot bring chicken broth to a boil over medium heat. Add the salt, pepper and polenta and whisk until thick about 4 minutes. Stir in the Parmesan and pour out into the prepared baking sheet, spreading into a smooth layer. Cover with plastic wrap and refrigerate to set up, about 1 hour. This can also be done the night before.
• In a medium sauce pot combine all the relish ingredients. Cover and cook over medium heat for 30 minutes. Remove the cover and cook for another 30 minutes until thick. Cool to room temperature and transfer to a bowl. This will keep, up to 2 weeks, refrigerated in a sealed container.
• Preheat the oven to 225 degrees F.
• Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 10 minutes. Transfer to a baking dish and put in the preheated oven to keep warm.
• While the sausage is cooking, add the canola oil to a large skillet and heat over medium- high heat, around 350 degrees F. Remove the polenta from the refrigerator and cut into 1 1/2 by 1 1/2-inch squares. Fry the polenta squares in batches until lightly browned and crispy about 3 to 4 minutes per side. Transfer to a plate lined with paper towels. Arrange the polenta on a serving platter.
• Slice the sausage into 1/2-inch thick slices and put on top of the fried polenta squares. Top with a bit of red pepper relish and garnish with a fresh parsley leaf.

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA

Steps:

• Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
• Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
• Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
• Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
• Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.

POLENTA WITH SAUSAGE AND PEPPERS

Steps:

• Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
• Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

ITALIAN SAUSAGE WITH PEPPERS AND ONIONS OVER POLENTA

Steps:

• In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Add the sausages and brown well. Remove and set aside. Reduce heat to medium and stir in the peppers and onions. Sauté, stirring often, until very tender and lightly browned, about 8 minutes. Return the sausage to the pan and stir in the remaining olive oil and the oregano. Reduce heat to very low, cover and set aside while you make the polenta. To make the polenta, bring water to a boil in a teakettle. Turn off heat. Bring broth to boil in a large, heavy saucepan. Reduce heat to low. Stir in the salt and olive oil. Add the polenta very, very gradually, stirring constantly with a wooden spoon. Take your time. Once all the polenta is added let it cook over very low heat for about 5 minutes, stirring constantly. If the polenta becomes to thick to stir, pour in some hot water and blend it in. The polenta is done when it is smooth, shiny and tender. Turn off the heat and stir in the butter and Parmesan. Divide polenta among 4 bowls. Spoon sausage, peppers and onions over the polenta and serve. Pass extra Parmesan for sprinkling.

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS

Steps:

• Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
• Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.