Wednesday, January 4, 2012

Sausages and peppers with polenta

Feeding my family healthy, fresh food is one of my top priorities. It can be tough when you have little ones with limited pallets, so when I find something that works, I go with it.

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.

So pretty!

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.
While the veggies are cooking, slice your sausage into 1/2 inch rounds. It'll still be pink inside.  No worries; once your veggies look right, you're going to toss those bad boys back into the pan and cook them with the peppers for about 7 minutes more, until all the pink is gone.

That's gonna be creamy polenta.
Your polenta should be ready right about the time your sausage and pepper mix is near done. Pull out the dish and add 2 tablespoons of butter, 1/4 cup of milk, 1/4 teaspoon of marjoram and salt and pepper to taste. Whisk it up until the butter is melted and the polenta looks creamy.

Put about 3/4 cups of polenta on your plate and top with the sausage and pepper mixture.

That's dinner.
Nom, nom, nom.


Sprite's Keeper said...

Polenta is difficult to come by in this house, and so is pork sausage, but I see quinoa and turkey sausage looking delicious in this!

Michele said...

Like Jenn polenta is not big at our house but I could see this with quinoa and vegetarian sausage. It looks wonderful.

Andrea said...

I want that for dinner! (regardless of the fact that that I'd have to still make the planned tortellini soup for everyone else) I need to invite different people, or, well, what time do you eat?

Susanica said...

Wow! You've become Pioneer Woman! Love the pics. Really want to make that dish now! -M

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gretchen said...

First of all, I want to thank the French dude for all his tacky handbag links. Don't you hate that!

That said...this looks absolutely delicious!!! I make sausage and peppers and onions all the time (I must admit, that I've found a frozen peppers and onions mix at Trader Joe's that's really good and saves time - I know, it's shameful), but never have ever thought to make polenta. I think it's because Jimmy's people aren't traditionally polenta eaters. They're Sicilians, and polenta might be from the north? Anyway, I love polenta. I'm going to give it a go. Do you just use regular old cornmeal or is it a special polenta-style cornmeal?

gretchen said...

Dinner tonight! The polenta was a huge hit!

periperijane said...

ooh i'm totally going to make this

gretchen said...

Okay, just made this again for the FOURTH time - one of Jimmy's favorites!