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Sausage and Pepper Skewers with Grilled Polenta (Sandra Lee) Recipe

Sausage and Pepper Skewers with Grilled Polenta (Sandra Lee) Recipe

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Sausage and Pepper Skewers with Grilled Polenta (Sandra Lee)

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Ingredients:

Serving

nonstick cooking spray
6 cups water
1 (10-oz) package quick cooking polenta
5 tbsp canola oil
2 lb hot italian sausage
1 red bell pepper
2 green bell peppers
1 large yellow onion
1 tbsp balsamic vinegar
1 tsp italian seasoning
1 tsp spicy brown mustard
kosher salt and freshly ground black pepper
10 (10-inch) skewers

Directions:

Spray a 9 by 13-inch baking pan with nonstick cooking spray. Bring 6 cups of salted water to a boil over medium heat. Once boiling slowly whisk in the polenta, making sure to keep whisking until smooth and thick about 1 to 2 minutes. Pour the cooked polenta into the baking pan and smooth the top. Let cool until firm, about 20 minutes.
Preheat a grill or grill pan over medium-high heat. When the polenta is cool, invert it onto a cutting board and slice it into 12 squares. Brush the squares with a little canola oil and grill until they are heated through and have nice grill marks, about 2 minutes per side.
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes or while you prepare the sausage and peppers.
Preheat a grill or grill pan over medium heat. Arrange the sausages on the grill and cook for 8 to 10 minutes giving them a 1/4 turn every couple of minutes. Remove them to a cutting board and let rest for 5 minutes, then cut them into 1/2-inch thick pieces. The sausage will not be completely cooked through. It will finish cooking on the skewers with the peppers and onions.
While sausage is cooking, core and slice the peppers. Cut them and the onion into 1 by 1-inch pieces.
In a small bowl, whisk together 3 tablespoons canola oil, balsamic vinegar, Italian seasoning and mustard.
When you are ready, heat the grill or grill pan over medium heat. Thread each skewer with 3 pieces of the sausage, 4 pieces of onion and green pepper and 2 pieces of the red pepper making sure to alternate the ingredients. Brush them with the oil and vinegar mixture and season with salt and pepper, to taste. Grill the skewers on both sides until they are hot and sizzling, about 6 to 8 minutes. Arrange them on a serving platter and serve with the grilled polenta. Reserve 2 skewers for Round 2 recipe Sausage and Pepper Ziti.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1011.63 Kcal (4235 kJ)
Calories from fat	818.45 Kcal
		% Daily Value*
Total Fat	90.94g	140%
Cholesterol	172.33mg	57%
Sodium	1691.71mg	70%
Potassium	718.82mg	15%
Total Carbs	11.92g	4%
Sugars	3.94g	16%
Dietary Fiber	1.91g	8%
Protein	32.28g	65%
Vitamin C	93.9mg	157%
Vitamin A	2.4mg	79%
Iron	40.1mg	223%
Calcium	91.7mg	9%

Amount Per 100 g
Calories	134.78 Kcal (564 kJ)
Calories from fat	109.04 Kcal
		% Daily Value*
Total Fat	12.12g	140%
Cholesterol	22.96mg	57%
Sodium	225.38mg	70%
Potassium	95.77mg	15%
Total Carbs	1.59g	4%
Sugars	0.53g	16%
Dietary Fiber	0.25g	8%
Protein	4.3g	65%
Vitamin C	12.5mg	157%
Vitamin A	0.3mg	79%
Iron	5.3mg	223%
Calcium	12.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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