Sausage and Peppers with Crispy Polenta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 pound italian sausage |
2 medium onions, cut into wedges |
kosher salt and pepper |
2 small red bell peppers, seeded and sliced 1/4 inch thick |
3 cloves garlic, thinly sliced |
2/3 cup dry white wine (such as sauvignon blanc) |
6 sprigs thyme |
1 pound store-bought cooked polenta, sliced into thick rounds |
crusty bread (optional) |
Directions:
1. Heat oven to 400° F.Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes. Add the onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, for 4 minutes. Add the bell peppers and garlic and cook until they are just soft, about 4 minutes. Stir in the wine and thyme. Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with the crusty bread, if desired.Tip: Logs of ready-to-eat polenta are a cook's secret weapon. Sold in the international section of the supermarket, the corn-meal mixture can be sliced into rounds to bake, broil, or sear. Use polenta as a base for fish, chicken, or hors d'oeuvres.
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