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Sausage and Peppers over Creamy Parmesan Polenta Recipe

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This recipe for Sausage and Peppers over Creamy Parmesan Polenta, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Skyler Crouch


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

1. Combine chicken stock, half-and-half, and 1 tsp 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.

2. Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until brown on all sides, about 6 minutes. Transfer to a plate.

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.

4. Reduce heat to low; pour in white wine. Stir in marinara sauce.

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

6. Stir 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 cup Parmesan cheese and basil.

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Number Of Servings:
Preparation Time:
Preparation Time:
20 min




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