- 4 cups chicken stock
- 2 cups half-and-half
- 2 1/2 teaspoons sea salt, divided
- 1 1/4 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
- 1/2 cup dry white wine
- 1 cup basil marinara sauce
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup butter
- ground black pepper to taste
- 5 large basil leaves, rolled and thinly sliced
- 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.
- 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.
- 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.
- Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
- 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.
04/29/2018
recipepes.com
Sausage and Peppers over Creamy Parmesan Polenta, recipe
PT15M
PT1H
5
455 calories
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