Italian Sausage With Peppers And Onions Over Polenta Recipes

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ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

POLENTA WITH SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

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.

SAUSAGE, PEPPERS AND ONIONS



Sausage, Peppers and Onions image

Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  • Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  • Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  • Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

ITALIAN SAUSAGE WITH PEPPERS AND ONIONS OVER POLENTA



ITALIAN SAUSAGE WITH PEPPERS AND ONIONS OVER POLENTA image

Categories     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 17

4 organic Italian sausage links, cut in half
¼ cup extra-virgin olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 sweet onion, thinly sliced
1 tablespoon chopped fresh oregano
Course sea salt and freshly ground black pepper, to season
For polenta:
3 cups water
1 quart chicken broth (or water if you prefer)
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 1/2 cups instant polenta
4 tablespoons unsalted butter
½ cup grated Parmesan
Grated Parmesan, for sprinkling

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.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE



Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
  • Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
  • Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
  • Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  • Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

ITALIAN SAUSAGE WITH POLENTA



Italian Sausage with Polenta image

This turkey and broccoli mixture over polenta is quick, easy and tastes great. Nutritious and delicious, it makes a comforting meal on a weeknight. -Mary Bilyeu of Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1/2 cup chopped red onion
4 garlic cloves, minced
2-1/2 cups fresh broccoli florets
2 cans (15 ounces each) crushed tomatoes
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1 cup cornmeal
Shaved Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in broccoli. Reduce heat; cover and cook for 5-7 minutes or until broccoli is tender. , Stir in the tomatoes, pesto, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, for polenta, bring broth to a boil in a small heavy saucepan. Reduce heat to a gentle boil; slowly whisk in cornmeal. Continue stirring for 10-12 minutes or until polenta is thickened and has a smooth texture. Serve with sausage mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 337 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1131mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 24g protein.

SAUSAGE & PEPPERS WITH CHEESE POLENTA



Sausage & Peppers with Cheese Polenta image

Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

3 cups reduced-sodium chicken broth, divided
1-1/2 cups water
1 cup cornmeal
2 teaspoons olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, sliced
1 garlic clove, minced
1/2 cup shredded Asiago cheese
1/2 cup fat-free milk
1 teaspoon butter

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.

Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SAUSAGE & PEPPERS WITH POLENTA



Sausage & Peppers With Polenta image

From Family Circle. I couldn't find a similar recipe, but there are many other "Sausage & Peppers" dishes. This one is quick and easy, not to mention filling. This could be doubled.

Provided by Smilyn

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups milk
1 teaspoon salt
4 sweet Italian sausage links
3/4 cup instant polenta
3 tablespoons grated parmesan cheese
3 tablespoons unsalted butter
3/4 lb assorted sweet pepper, sliced
1 (14 1/2 ounce) can Italian stewed tomatoes
parmesan cheese (to garnish)

Steps:

  • Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
  • Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
  • Meanwhile stir instant polenta into boiling milk.
  • Cook, stirring, for 3 minutes.
  • Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
  • Pour polenta onto serving platter, spreading evenly.
  • To sausages, add peppers and tomatoes.
  • Reduce heat to medium, partially cover and cook 5 minutes.
  • Pour mixture over polenta and top with additional grated Parm.

Nutrition Facts : Calories 544, Fat 39.5, SaturatedFat 18.3, Cholesterol 99.1, Sodium 1960.2, Carbohydrate 23.7, Fiber 2.8, Sugar 8.9, Protein 25.2

SAUSAGE-AND-PEPPER RAGU OVER POLENTA



Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

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.

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS



Breakfast Polenta with Sausage, Onion and Peppers image

Provided by William Viets

Categories     Onion     Pepper     Pork     Breakfast     Sauté     Parmesan     Sausage     Cornmeal     Bon Appétit     Massachusetts

Yield Makes 6 servings

Number Of Ingredients 8

3 hot Italian sausages (about 8 ounces), casings removed
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon dried oregano
3 1/2 cups water
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter

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.

SAUSAGE AND PEPPERS WITH FRIED POLENTA



Sausage and Peppers With Fried Polenta image

Make and share this Sausage and Peppers With Fried Polenta recipe from Food.com.

Provided by adopt a greyhound

Categories     European

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup yellow cornmeal
4 cups low sodium chicken broth (or water)
2 teaspoons salt
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
3 large red peppers, thinly sliced
1 lb hot Italian sausage
kosher salt and pepper
olive oil, for sauteing

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.

Nutrition Facts : Calories 643.3, Fat 39.7, SaturatedFat 15.2, Cholesterol 80, Sodium 2622.6, Carbohydrate 42.1, Fiber 5.6, Sugar 8.2, Protein 30.7

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From therecipes.info


CREAMY POLENTA WITH CARAMELIZED ONIONS, PEPPERS, AND MUSHROOMS
2017-02-10 Heat the olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown on the sides, about 10 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally until onion has almost caramelized, about 20 minutes. Add the peppers and mushrooms (increase the heat if necessary) and cook ...
From theroastedroot.net


SWEET ITALIAN SAUSAGE WITH POLENTA BIANCA AND PEPERONATA
Make the pepperonata. In a large sauce pan over medium high heat, add 2 tablespoons olive oil and add onions, sautéing until soft and translucent. Add garlic and ½ teaspoon salt and cook for 1 minute. Add tomato paste and cook until it begins to stick to the pan and darkens to a brick color. Add peppers, stirring to incorporate into the mixture.
From seghesio.com


ROMANIAN SAUSAGE STEW RECIPE - ITO-JIMUSYO.COM
2022-05-12 romanian sausage stew recipe. mco security reservation clear hayabusa leather jacket gsx 1300 adidas military boots brown places to visit in goa with family HOME; NEWS; romanian sausage stew recipe; romanian sausage stew recipe. 2022年5月12日 0VIEWS ...
From ito-jimusyo.com


ITALIAN SAUSAGE, POTATOES, PEPPERS AND ONIONS - SHE LOVES BISCOTTI
2020-01-18 Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds. Add the 2 sliced onions and cook for about 5-7 minutes. Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes. Add the Italian sausages to the pan and combine with the onions.
From shelovesbiscotti.com


ITALIAN SAUSAGE WITH PEPPERS AND ONIONS - NOURISH AND FETE
2020-03-05 In the same skillet, melt the butter, then add sliced onions and peppers. Cook for 1-2 minutes, then add garlic and cook for 30-60 seconds more, just until fragrant. Stir in the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper, scraping the bottom of the skillet to release any browned bits.
From nourish-and-fete.com


SHEET PAN SAUSAGE, PEPPERS, AND ONIONS RECIPE
2022-02-21 Bake and serve: Bake until the vegetables are tender and lightly browned and the sausage is cooked through, stirring once halfway through, 25 to 30 minutes. To serve, garnish with parsley or basil, if desired. Simply Recipes / Alison Bickel. Nutrition Facts (per serving) 458.
From simplyrecipes.com


AUTHENTIC ITALIAN SAUSAGE AND PEPPERS RECIPE - PASTA.COM
Instructions. Instructions. Heat extra virgin olive oil in a skillet over medium heat. Brown the sausages well on each side and set them aside. In the same skillet, add sliced onion, and cook until lightly golden. Add sliced bell pepper and cook for 2 minutes. Blend with red wine and cook until it evaporates.
From pasta.com


GLUTEN FREE ITALIAN SAUSAGE AND POLENTA HASH RECIPE
2015-10-18 This Gluten Free Italian Sausage and Polenta Hash Recipe is a tasty variation of your typical hash. With crispy bits of fried polenta, Italian sausage, onions, and peppers.
From glutenfreeandmore.com


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