We eat sausages and peppers with polenta probably twice a month. Miles loves polenta and Oscar gobbles up the sausage, and a meal where everyone is eating at least one component is considered a win in this house. This meal takes about 35 minutes from stove to table, another reason it's a huge winner.
What you'll need:
3 medium or 2 large bell peppers (I used a yellow, orange, and a red one for this version; make for a colorful meal)
1 small to medium onion
1 package of sweet Italian sausage (sometimes called fennel sausage - usually comes about 5 to a pack. 1.25 lbs if you have a local butcher.)
3/4 cups cornmeal, medium or coarse
3 cups cold water
2 tablespoons butter
1/4 cup milk (I use skim)
1/4 teaspoon Italian seasoning
1/4 teaspoon marjoram
Salt and pepper to taste
Pre-heat your oven to 425. Mix 3/4 cups of cornmeal with 3 cups of cold water in a lidded, 2-quart baking dish (that round Pyrex with the lid that you got as part of the set as a wedding gift.) Place the dish, covered, into the preheated oven for 15 minutes.
While the polenta is cooking, slice your bell peppers and onion into strips.
After 15 minutes, take out your polenta, whisk it, and put it in for another 15 minutes.
Now, heat a large frying pan with a smidge of olive oil. Once the pan is hot, add your sausages. You want to brown them on all side. That should take 5 or 6 minutes. Then, remove the sausages from the pan and toss in your veggies and 1/4 teaspoon of the Italian seasoning. Let those cook until the peppers are bright and crisp, about 5-7 minutes.
|Look at those bright veggies! Now cook that sausage through.|
|That's gonna be creamy polenta.|
Put about 3/4 cups of polenta on your plate and top with the sausage and pepper mixture.
|Nom, nom, nom.|