Reviews
Add Rating & Review
Back to Sausage and Peppers with Toasted Polenta
All Reviews for Sausage and Peppers with Toasted Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Sausage and Peppers with Toasted Polenta
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Ingredients
Ingredient Checklist
3/4 cup yellow cornmeal
Coarse salt and ground pepper
6 teaspoons canola oil, plus more for baking dish
8 links sweet Italian sausage (about 1 1/3 pounds)
1 medium onion, halved and thinly sliced
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1/4 teaspoon fresh oregano, chopped
Cook's Notes
Make the polenta the night before, and chill overnight. The vegetables can also be cut ahead of time and stored separately in plastic bags.
Gallery
Sausage and Peppers with Toasted Polenta
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Gallery
Sausage and Peppers with Toasted Polenta
Sausage and Peppers with Toasted Polenta
Sausage and Peppers with Toasted Polenta
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
Recipe Summary
prep: 1 hr
total: 1 hr 15 mins
prep: 1 hr
total: 1 hr 15 mins
prep:
1 hr
total:
1 hr 15 mins
Ingredients
Ingredients
- 3/4 cup yellow cornmeal
- Coarse salt and ground pepper
- 6 teaspoons canola oil, plus more for baking dish
- 8 links sweet Italian sausage (about 1 1/3 pounds)
- 1 medium onion, halved and thinly sliced
- 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips
- 1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips
- 1/4 teaspoon fresh oregano, chopped
Directions
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.
Cook's Notes
Make the polenta the night before, and chill overnight. The vegetables can also be cut ahead of time and stored separately in plastic bags.
Cook’s Notes
Make the polenta the night before, and chill overnight. The vegetables can also be cut ahead of time and stored separately in plastic bags.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sausage and Peppers with Toasted Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sausage and Peppers with Toasted Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
