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Sausage and Peppers over Creamy Parmesan Polenta Recipe

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Sausage and Peppers over Creamy Parmesan Polenta Recipe

Directions

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Ingredients :

  • 4 cups chicken stock
  • 2 cups half-and-half
  • 2 ½ teaspoons sea salt, divided
  • 1 ¼ cups coarsely ground cornmeal (polenta)
  • 2 tablespoons olive oil
  • 4 (4 ounce) links hot Italian sausage
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 teaspoon dried oregano
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 1 cup basil marinara sauce
  • ¾ cup grated Parmesan cheese, divided
  • ¼ cup butter
  • ground black pepper to taste
  • 5 large basil leaves, rolled and thinly sliced
  • Methods :

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.

  • Step 5

    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.

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