Sausage and Peppers with Toasted Polenta

By HeatherS

Make the polenta the night before, and chill overnight. The vegetables can also be cut ahead of time and stored separately in plastic bags

Ingredients

• 3/4 cup yellow cornmeal
• Coarse salt and ground pepper
• 6 teaspoons canola oil, plus more for baking dish
• 8 links sweet Italian sausage (about 1 1/3 pounds)
• 1 medium onion, halved and thinly sliced
• 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips
• 1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips
• 1/4 teaspoon fresh oregano, chopped

Details

Servings 4
Preparation time 60mins
Cooking time 75mins
Adapted from marthastewart.com

Preparation

Step 1

Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, whisking, until thick, 8 minutes. Transfer to an oiled 8-inch baking dish. Refrigerate until firm, 45 minutes or overnight.

Heat 2 teaspoons oil in a large nonstick skillet over high heat. Cook sausage until browned, 4 to 6 minutes. Add onion and peppers; cook over medium until onion is caramelized and sausage is cooked through, 15 to 20 minutes.

Add oregano and 1/4 cup water to skillet; using a wooden spoon, scrape browned bits from bottom. Transfer mixture to bowl. Wipe skillet clean.

Cut polenta into 8 triangles. Heat 2 teaspoons oil in skillet over medium-high heat. Cook half of polenta until golden, 4 minutes per side. Repeat with remaining oil and polenta. Serve hot with sausages, vegetables, and pan sauce.