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Sausage and Peppers with Toasted Polenta

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
Total Time Prep

Ingredients

Directions

Cook's Notes

Make the polenta the night before, and chill overnight. The vegetables can also be cut ahead of time and stored separately in plastic bags.

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