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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 is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chicken stock
2 cups half-and-half
2½ tsp salt
1¼ 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
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
Directions:
Directions:
1. Combine chicken stock, half-and-half, and 1½ 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 ½ 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 ¼ cup Parmesan cheese and basil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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