Sausage And Peppers With Toasted Polenta Recipes
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.
SAUSAGE & PEPPERS WITH POLENTA
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
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
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
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.
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