Grilled Polenta with Sausages and Bell Peppers

Grilled Polenta with Sausages and Bell Peppers

Prep Time

 

Cook Time

 

Serves

 
Grilled Polenta with Sausages and Bell Peppers

Cook the polenta ahead of time, spread it on the baking sheet and then refrigerate it for up to 3 days. Just before serving, cut the polenta into pieces and broil it. Italian sausages, cooked with red and green bell peppers, make a colorful accompaniment.

Recipe courtesy of Williams-Sonoma

Ingredients

  • FOR THE POLENTA: 1 1/2 teaspoons salt
  • 1 cup coarse-ground polenta
  • 1 cup milk
  • Unsalted butter for pan
  • FOR THE SAUSAGES: 1 tablespoon olive oil
  • 1 pound sweet Italian sausages, cut into slices 1/2 inch thick
  • 1 yellow onion, coarsely chopped
  • 1 green bell pepper, seeded and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 1/4 cup chicken broth
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

  • 1 To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring 3 cups water and the salt to a boil. In a small bowl, stir together the cornmeal and milk. Gradually stir the cornmeal mixture into the boiling water. Stirring constantly, bring the mixture to a boil, about 2 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes. Add up to 1/2 cup water by tablespoons if the polenta begins to stick. (Be careful, as the hot polenta can bubble and spatter.)
  • 2 Butter a rimmed baking sheet. Using a rubber spatula, spread the hot polenta on the prepared pan to form a 10-inch square about 1/2 inch thick. Cover the polenta with waxed paper and refrigerate until cold, about 2 hours.
  • 3 To prepare the sausages, in a fry pan over medium heat, warm the olive oil. Add the sausage slices and cook, stirring frequently, until browned on all sides, about 8 minutes.
  • 4 Spoon off any excess fat. Add the onion and cook until softened, about 3 minutes. Add the bell peppers and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  • 5 Add the broth and bring to a simmer, stirring to scrape up the browned bits from the pan bottom. Season with salt and pepper. Remove from the heat and keep warm.
  • 6 Preheat a broiler.
  • 7 Cut the polenta into 12 rectangles or squares and brush the tops with half of the olive oil. Using a wide spatula, transfer the polenta pieces to a rimmed baking sheet, arranging them bottom side up. Brush with the remaining oil. Place in the broiler about 6 inches from the heat source and broil, turning once, until both sides are golden, about 5 minutes per side.
  • 8 Arrange 2 pieces of polenta on each plate and surround with the sausage-pepper mixture, dividing it evenly. Sprinkle with the parsley and serve immediately.

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