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Sausage and Peppers With Fried Polenta Recipe

Sausage and Peppers With Fried Polenta Recipe

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Ingredients:

Serving

1 cup yellow cornmeal
4 cups low sodium chicken broth (or water)
2 tsp salt
2 tbsp unsalted butter
1 large yellow onion, thinly sliced
3 large red peppers, thinly sliced
1 lb hot italian sausage
kosher salt and pepper
olive oil, for sauteing

Directions:

First make the polenta. Bring the chicken stock to a boil, add the salt and gently whisk in the cornmeal. Reduce the heat to low and cook until the cornmeal thickens, stirring frequently, about 15-20 minutes. (Note: The exact ratio of stock to cornmeal you will need will vary depending on the coarseness of the cornmeal.
If you are worried, start with 3 cups of stock and keep the other cup hot in a small saucepan and add until you have the consistency you desire.) Remove from the heat and add the butter, stir well until melted. Lightly oil a baking dish and transfer the hot polenta to the baking dish. Spread evenly, the polenta should be 1/2-3/4 inch thick. Refrigerate uncovered until firm, about 2 hours.
When the polenta is firm transfer it to a cutting board. Slice the polenta into the desired sizes. I like to use a round pastry cutter to create round slices of polenta, which looks nice but inevitably leads to waste - or what I like to call chef's treats. Cutting triangles would probably be just as visually appealing and less wasteful.
Slice the onion and peppers thin and then saute over medium heat in a couple tablespoons of olive oil, about 25 minutes. The peppers and onions should be soft and caramelized.
While the onions and peppers are cooking, slice the sausage links into 1 inch pieces and cook over medium-high heat, until well browned on all sides. When the sausage is almost completely cooked through, transfer it to the pan with the peppers and onions, including most of the sausage fat that has rendered in the pan (try to reserve about a tablespoon in the pan), toss well and reduce the heat to keep warm while frying the polenta slices.
In the saute pan that the sausage was cooked in, fry the polenta slices on medium-high heat until lightly golden and crispy, about 4-5 minutes per side. If there isn't enough sausage fat to fry all of the slices use olive oil to finish frying.
Serve the sausage and peppers over the polenta slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.21 Kcal (1395 kJ)
Calories from fat	213.94 Kcal
		% Daily Value*
Total Fat	23.77g	37%
Cholesterol	50.72mg	17%
Sodium	1041.59mg	43%
Potassium	439.41mg	9%
Total Carbs	18.3g	6%
Sugars	2.61g	10%
Dietary Fiber	2.57g	10%
Protein	12.34g	25%
Vitamin C	80.1mg	134%
Iron	1mg	6%
Calcium	24.2mg	2%

Amount Per 100 g
Calories	122.4 Kcal (512 kJ)
Calories from fat	78.59 Kcal
		% Daily Value*
Total Fat	8.73g	37%
Cholesterol	18.63mg	17%
Sodium	382.6mg	43%
Potassium	161.41mg	9%
Total Carbs	6.72g	6%
Sugars	0.96g	10%
Dietary Fiber	0.94g	10%
Protein	4.53g	25%
Vitamin C	29.4mg	134%
Iron	0.4mg	6%
Calcium	8.9mg	2%

* 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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