Sausage and Peppers over Creamy Parmesan Polenta recipe
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Ingredients
- 4 cups chicken stock 2 cups half-and-half 2 ½ teaspoons sea salt, divided 1 ¼ cups coarsely ground cornmeal (polenta) 2 tablespoons olive oil 4 (4 ounce) links hot Italian sausage 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 red onion, sliced 1 teaspoon dried oregano 4 cloves garlic, minced ½ cup dry white wine 1 cup basil marinara sauce ¾ cup grated Parmesan cheese, divided ¼ cup butter ground black pepper to taste 5 large basil leaves, rolled and thinly sliced
Nutrition Info
- 976 caloriescarbohydrate: 61.7 gcholesterol: 160.6 mgfat: 63.1 gfiber: 6.3 gprotein: 34.9 gsaturatedFat: 28.3 gservingSize: -sodium: 4060.5 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Peppers over Creamy Parmesan Polenta
Directions
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Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan, cover and bring to a boil. Whisk in polenta. Reduce heat to low, cook, whisking often, until polenta is soft, about 15 minutes.
Heat olive oil in a large skillet over high heat. Add sausage links, cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic, cook and stir for 1 minute. Reduce heat to low, pour in white wine. Stir in marinara sauce.
Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.