Sausage and Peppers over Creamy Parmesan Polenta recipe

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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

Nutrition Info

976 calories
carbohydrate: 61.7 g
cholesterol: 160.6 mg
fat: 63.1 g
fiber: 6.3 g
protein: 34.9 g
saturatedFat: 28.3 g
servingSize: -
sodium: 4060.5 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

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

  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.

Recipe Yield

4 servings

Recipe Note

A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.

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