Sausage, Peppers and Onions on Polenta
Anything served over polenta can be considered a peasant dish. And I am most definitely a peasant - which explains why I love this meal so very much. Peppers and onions are delicious, and you can add another vegetable in place of the sausage (such as brussels sprouts) to offer a vegetarian in your midst a plate of food they can enjoy. Versatile, easy and a do ahead wonder - this is a delicious dinner.
Ingredients
- 1 lb fennel sweet Italian sausage
- 2 yellow peppers
- 2 red peppers
- 1 large yellow onion
- 3 tablespoons olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 recipe of polenta
Instructions
- Core, seed and slice the peppers into long strips.
- Peel, and chop the onion into strips
You can cook the peppers and onions on the stove top
- Add the olive oil to a sauté pan and toss in the peppers and onions and salt and pepper.
- Gently cook the vegetables until they are soft and beginning to caramelize.
Alternatively, you can cook the peppers and onions in the oven
- Toss the vegetables with the olive oil, salt and pepper and then roast them in the oven at 375 degrees – tossing every 15 minutes until they begin to caramelize.
- For the sausage, roast it in a 375-degree oven for about 20 minutes, then turn, and finish cooking another 10 minutes. The sausage should be nicely browned, but still juicy. Don’t overcook.
- You can make all these ingredients ahead – and store them in the refrigerator.
- To Serve:
- Place a generous portion of the polenta on warm plate, then top with peppers, onion, sliced sausage.
- You can garnish with parsley, basil, grated cheese or whatever you think will be a nice compliment. In this photo – I used some tomato confit.
Notes
This is a wonderful dish to prepare and share. I use take out containers (purchased in bulk at a restaurant supply store). You friends and family can put it in the microwave – and have a marvelous dinner – and think of you as they do!