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.
- 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
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
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.
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!