Sausage and Peppers over Creamy Polenta
Sweet Italian sausages over creamy polenta make for a quick home cooked dinner recipe that’s easy to cook with practically no prep time!
Sausage and Peppers over Polenta
Cook Time: 30 minutes
Yield: 2 Servings
- 4 teaspoons chicken base with 4 cups of water
- 1 ½ cups of polenta
- 2 sweet Italian sausages
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 clove of garlic, minced
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1 small chunk of parmesan cheese, grated
1. Cook the Polenta
Bring chicken base and water to a boil and add the polenta. Stir, and turn temperature to low and simmer for 20 minutes, stirring occasionally.
2. Cook the Sausage
While polenta is cooking place the two sausages in frying pan and cook over medium-high heat. After 3 minutes flip to brown the other side. After another 3 minutes add 1 tablespoon of water and cover, turning heat to medium-low. Cook for another 5 minutes. Take sausage out of pan and place on a cutting board to cool. When cool, cut sausage into ½ inch slices.
3. Cook Peppers and Onions
Wipe out the frying pan used to cook the sausage with a paper towel (there will still be some brown bits left over from the sausage, don’t worry about them, they’ll add flavor.) Add 1 tablespoon of olive oil and cook the onions, garlic, and peppers over medium-high heat for 3 minutes. Add 1 tablespoon of water and scrape any of the brown bits of the pan creating a bit of a sauce. Cook for 5 minutes, stirring occasionally, or until peppers are tender. Add the sliced sausage to the pan and cook one more minute.
Spoon polenta onto a plate and top with the sausage and peppers. Add grated parmesan cheese to taste.
The Ultimate Savory Pie Goes VegetarianFebruary 23rd, 2017
Fall in Love with Your Favorite Food Couple (All Over Again)February 13th, 2017
Slurp on This: Your Very Own Vegetarian RamenFebruary 9th, 2017
How to Make Pan-Roasted Salmon with Beet Risotto and Charred LemonFebruary 7th, 2017
The Secret to Juicy Chicken? Beer.February 2nd, 2017