Sausage and Pepper Polenta

Photo by Heather S.
Sausage and Pepper Polenta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons (30 mL) of olive oil

  • 4

    Italian sausages, cut into large chunks

  • 1

    large onion, diced

  • 6

    garlic cloves, thinly sliced

  • 1

    red bell pepper, seeded and sliced

  • 1

    green bell pepper, seeded and sliced

  • 4

    cups (1 L) of water

  • 1

    cup (250 mL) of yellow cornmeal

  • 1

    tablespoon (15 mL) of dried oregano

  • 1

    cup (250 mL) of ricotta cheese

  • A sprinkle or two of salt and lots of freshly ground pepper

  • 2

    green onions, thinly sliced

Directions

Preheat your oven to 400°F (200°C). Lightly oil a medium baking dish. Splash the olive oil into your favourite large saucepan over medium-high heat. When it's hot, toss in the sausages and saute until cooked through and lightly browned, about 5 minutes. Transfer the sausages to a bowl. Add the onions, garlic, and red and green peppers to the pot and saute a few minutes, until the aromatic vegetables soften and brighten. Add the veggies to the sausages. Add the water to the pot and bring it to a boil, then reduce the heat so it just barely simmers. Whisk in the cornmeal and oregano, breaking up any lumps, and then simmer, stirring frequently with a wooden spoon, until the polenta thickens and begins to pull away from the sides of the pot, about 20 minutes. Stir the sausage and pepper mixture into the polenta. Stir in the ricotta. Season the mixture to your taste with salt and pepper. Pour the polenta into the baking dish. Bake until the polenta sets further and lightly browns, about 20 minutes. Sprinkle with the green onions. Serve and share!

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