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.
Julie Hubert
2 people made this
Ingredients
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
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.
