Sausage and Peppers with Toasted Polenta

Name: Sausage and Peppers with Toasted Polenta
Prep time: 1 h
Total time: 1 h 15 min
Ingredients: 3/4 cup yellow cornmeal; Coarse salt and ground pepper; 6 teaspoons canola oil, plus more for baking dish; 8 links sweet Italian sausage (about 1 1/3 pounds); 1 medium onion, halved and thinly sliced; 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips; 1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips; 1/4 teaspoon fresh oregano, chopped

Polenta, a staple of Northern Italy, is made from cornmeal. It has a soft, moist breadlike texture. We fried it, but you could also serve it soft, mixed with cheese.

Source: Everyday Food, September 2003

1 hour 15 mins 1 hour

Total Time Prep

Ingredients

3/4 cup yellow cornmeal
Coarse salt and ground pepper
6 teaspoons canola oil, plus more for baking dish
8 links sweet Italian sausage (about 1 1/3 pounds)
1 medium onion, halved and thinly sliced
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1/4 teaspoon fresh oregano, chopped

Directions

1. Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, whisking, until thick, 8 minutes. Transfer to an oiled 8-inch baking dish. Refrigerate until firm, 45 minutes or overnight.
2. Heat 2 teaspoons oil in a large nonstick skillet over high heat. Cook sausage until browned, 4 to 6 minutes. Add onion and peppers; cook over medium until onion is caramelized and sausage is cooked through, 15 to 20 minutes.
3. Add oregano and 1/4 cup water to skillet; using a wooden spoon, scrape browned bits from bottom. Transfer mixture to bowl. Wipe skillet clean.
4. Cut polenta into 8 triangles. Heat 2 teaspoons oil in skillet over medium-high heat. Cook half of polenta until golden, 4 minutes per side. Repeat with remaining oil and polenta. Serve hot with sausages, vegetables, and pan sauce.