Sausage and peppers over creamy Parmesan polenta

    56 min

    A delicious medley of spicy sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight dinner recipe.

    2 people made this

    Serves: 4 

    • 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
    • 60g butter
    • freshly ground black pepper to taste
    • 5 large basil leaves, rolled and thinly sliced

    Prep:20min  ›  Cook:36min  ›  Ready in:56min 

    1. 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.
    2. 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.
    3. 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.
    4. Slice sausages and return to the pan. Cook, covered, until cooked through, about 3 minutes.
    5. 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.

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