A delicious medley of spicy sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight dinner recipe.
1 person made this
1L chicken stock
475ml single cream
2 1/2 teaspoons sea salt, divided
225g coarsely ground cornmeal (polenta)
2 tablespoons olive oil
4 links spicy sausage
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, sliced
1 teaspoon dried oregano
4 cloves garlic, minced
120ml dry white wine
250ml tomato-basil pasta sauce
60g grated Parmesan cheese, divided
freshly ground black pepper to taste
5 large basil leaves, rolled and thinly sliced
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Method Prep:20min › Cook:36min › Ready in:56min
Combine chicken stock, cream and 1 1/2 teaspoon salt in a large saucepan; cover and bring to the boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
Heat olive oil in a large pan 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 pepper, yellow pepper, red onion and oregano into the pan. Cook over medium heat, stirring often, until onion has softened, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in pasta sauce.
Slice sausages and return to the pan. Cook, covered, until cooked through, about 3 minutes.
Stir 2/3 of the Parmesan cheese and 60g butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining Parmesan cheese and basil.