cheesy polenta with sausage peppers and onions

cheesy polenta with sausage peppers & onions.JPG

Easy dinners are my thing lately, and I’m sure no one would argue with me about that! If you juggle work, kids, everyday life, it is stressful to have a healthy dinner prepared. This Cheesy Polenta with Sausage, Peppers and Onions is crazy, simple to put together and is satisfying as anything!

The smooth creaminess of the polenta is the star of the show in this recipe. It is as easy as boiling rice and it is just the most flavorful and tummy warming side to top your protein and veggies. I haven’t tested out polenta alot on my cooking journey, but was pleasently surprised that my kids loved the flavors and texture.

What I have found in cooking polenta is, you can serve it really soupy (the way I like it) right out of the pan or let it sit for a bit and it will firm up quite a bit and have a completely different texture. You can even take the leftovers and fry the polenta up like pancakes and eat them that way…ohh so many ways to eat it!

sausage.JPG

The Italian girl in me went right for the sausage peppers and onions. It is also easy to find good quality sausage. I chose a chicken sausage with spinach, but you can really do any type you like.

INGREDIENTS

  • 6 links of sausage

  • 1 large onion

  • 2 organic red peppers

  • 2 Tbs. olive oil for sautéing

  • 1/4 tsp. garlic powder

  • 2 Tbs. fresh chopped basil

  • salt & pepper

FOR THE POLENTA

  • 5 cups water

  • 1 cup organic polenta (not quick cooking) also called cornmeal

  • 1 tsp. salt

  • 2 Tbs. unsalted butter

  • 1/2 cup cream

  • 1/2 cup grated Romano cheese

DIRECTIONS
FOR THE POLENTA

  • Bring 5 cups water to boil in a medium sauce pan. When the water boils, whisk in the 1 cup corn meal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add 1 teaspoon salt.

  • Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes

  • Add butter, cream and Romano cheese, stir until melted and polenta is smooth.

  • Cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.

  • Give it a taste to adjust the flavor, it may need more salt

FOR THE SAUSAGE

  • While the polenta is boiling, you can prepare the sausage peppera and onions.

  • First slice onions and peppers and place into a medium skillet, coated with 2 Tbs. olive oil

  • Salt and pepper to taste

  • Sauté until veggies are beginning to carmelize and turn brown along the edges.

  • When this is complete, transfer veggies to a bowl and add sausage to skillet.

  • On medium/low heat add 1/2 cup water to pan and cover for 10 minutes

  • This will allow the sausage to cook through. Uncover and continue to cook sausage until browned on both sides (about 10-15 minutes) Turning frequently.

  • When sauage is cooked through, place veggies back in pan, add fresh chopped basil .

Serve sausage cut into pieces or whole, whichever you prefer. Place on top of polenta

Enjoy!

Tip…Sausage can be grilled if that is your preference, unless it’s 18°F where you are too, then inside cooking is a better option!


Dinner, RecipesAmy Barbarawellandpretty, glutenfreedinnerideas, easydinners, eatrealfoodComment