Savory Sausage and Peppers With Polenta |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is very good on a cold fall or winter night. In fact I find that this could be used for breakfast lunch and dinner. You can use the left overs in so many different ways........with eggs for breakfast, on a roll for lunch and then with pasta for dinner. What more could one ask for? Ingredients:
3 lbs sweet italian sausage |
6 red peppers, sliced |
1 white onion, sliced |
2 cloves of peeled and chopped garlic |
6 torn basil leaves |
1 (7/8 ounce) can whole canned tomatoes |
1 cup cornmeal |
3 cups milk |
1/2 lb butter |
1 tablespoon mascarpone cheese |
1/4 cup grated parmesan cheese |
Directions:
1. For the sausage: Cut the sausage into desired size and brown in a sauce skillet. When browned, add the garlic, onion, peppers, tomatoes, and torn basil leaves. Cook for a minimum of 45 minutes at medium heat.
2. For the polenta: Add the milk, butter and the cut mushrooms to a sauce skillet and bring to a boil. Lower the heat and add the cornmeal little by little. Continue cooking and stirring constantly until thickened, approximately 20 minutes. When thickened, add mascarpone and Parmesan cheese.
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