Polenta with Sweet Sausage and Roasted Peppers

Polenta with Sweet Sausage and Roasted Peppers

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  • 4 cups chicken stock

  • 4 cups heavy cream

  • pinch of nutmeg (large pinch)

  • ⅓ teaspoon salt

  • 1⅓ cup polenta

  • 1/⅓ cup semolina flour

  • ⅔ cup grated Fontina cheese

  • 1⅔ cup Parmesan cheese

  • 1⅓ pound sweet or mild Italian sausage, cut on the bias in ¼ inch slices

  • 2 red peppers cut into bite size pieces

  • 2 yellow peppers, cut into bite size pieces

  • 1⅓ tablespoons olive oil


POLENTA: Combine stock, cream grated nutmeg, salt and pepper in a heave gauge pot. Bring the liquid to a boil, then add the polenta and semolia GRADUALLY while stirring constantly. Polenta is ready when it begins to pull away from the sides of the pot (approximately 10-15 minutes). Remove from heat and stir in the Fontina cheese and 3/4 cup Parmesan cheese until well incorporated. SAUSAGE AND PEPPERS: While the polenta is cooking prepare the sausage and peppers. In a large saute pan heat a little of the olive oil and add the sliced sausage pieces. Weh the sausage just starts to brown add the peppers and saute until the peppers start to blister and some blackiening of the skin begins. Take off the heat. Spoon some of the polenta into shallow soup bowls. Divide the sausage and the peppers over the polenta and serve immediately. Garnish with additional parmesan cheese.


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