Grilled Polenta with Sausages and Bell Peppers

Grilled Polenta with Sausages and Bell Peppers is rated 3.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 6

You can get a head start on this dish. Cook the polenta, spread it on the baking sheet and then refrigerate it for up to 3 days. Then, just before serving, cut the polenta into pieces and broil it. Italian sausages, cooked with red and green bell peppers, make a colorful accompaniment.

Ingredients:

For the polenta:

  • 1 1/2 tsp. salt
  • 1 cup coarse-ground polenta
  • 1 cup milk
  • Unsalted butter for pan

For the sausages:

  • 1 Tbs. olive oil
  • 1 lb. sweet Italian sausages, cut into slices 1/2 inch thick
  • 1 yellow onion, coarsely chopped
  • 1 green bell pepper, seeded and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 1/4 cup chicken broth
  • Salt and freshly ground pepper, to taste
  •  
  • 1 Tbs. olive oil
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Directions:

To prepare the polenta, in a large, heavy saucepan over medium-high heat, bring 3 cups water and the salt to a boil. In a small bowl, stir together the cornmeal and milk. Gradually stir the cornmeal mixture into the boiling water. Stirring constantly, bring the mixture to a boil, about 2 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes. Add up to1/2 cup water by tablespoons if the polenta begins to stick. (Be careful, as the hot polenta can bubble and spatter.)

Butter a rimmed baking sheet. Using a rubber spatula, spread the hot polenta on the prepared pan to form a 10-inch square about 1/2 inch thick. Cover the polenta with waxed paper and refrigerate until cold, about 2 hours.

To prepare the sausages, in a fry pan over medium heat, warm the olive oil. Add the sausage slices and cook, stirring frequently, until browned on all sides, about 8 minutes. Spoon off any excess fat. Add the onion and cook until softened, about 3 minutes. Add the bell peppers and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer, stirring to scrape up the browned bits from the pan bottom. Season with salt and pepper. Remove from the heat and keep warm.

Preheat a broiler.

Cut the polenta into 12 rectangles or squares and brush the tops with half of the olive oil. Using a wide spatula, transfer the polenta pieces to a rimmed baking sheet, arranging them bottom side up. Brush with the remaining oil. Place in the broiler about 6 inches from the heat source and broil, turning once, until both sides are golden, about 5 minutes per side.

Arrange 2 pieces of polenta on each plate and surround with the sausage-pepper mixture, dividing it evenly. Sprinkle with the parsley and serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

Rated 5 out of 5 by from Amazing! Great with or without the sausage! I've made this a few times now and there is never any left over! I love that it is so versatile and that the polenta can be made a few days ahead and then grilled right before eating, great for when guests are coming and I don't want to spend the entire day in the kitchen. Yes, absolutely reduce the salt in the polenta to 3/4 teaspoon! After that I added a little pepper, a little thyme, and a little parmesan cheese and it was incredible! This can also be transformed into a fabulous meal for vegetarians as well just by omitting the sausage or using a non-meat substitution. I made it for a very picky eater and there wasn't a morsel left for our lunches the next day! Today I am making it again, this time half of the polenta will be used for grilling, the other half to be used for the crust of a Spinach Feta "Pizza"!
Date published: 2014-03-14
Rated 1 out of 5 by from Polenta way too salty! I didn`t even bother to make the rest of the dish after tasting the polenta. It looked pretty good and easy, but the amount of salt was too much. One went right in the garbage and then I tried a second time with only 1 teaspoon of salt in the water. Thankfully I tasted the water before adding anything else. I think maybe somewhere around 1/2 a teaspoon it might work.
Date published: 2013-02-05
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