Ingredients with Measurements:
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 pound Italian sausage, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, bring the water to a boil. Add the salt and slowly pour in the polenta while stirring constantly.
3. Reduce the heat to low and continue to stir the polenta for 20-25 minutes until it thickens and becomes creamy.
4. Remove the polenta from the heat and stir in the Parmesan cheese, black pepper, and salt to taste.
5. Pour the polenta into the baking dish and smooth it out with a spatula.
6. In a large skillet, heat the olive oil over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes.
7. Add the sliced peppers, onion, and garlic to the skillet and cook until the vegetables are tender, about 10-12 minutes.
8. Season the sausage and pepper mixture with salt and pepper to taste.
9. Pour the sausage and pepper mixture over the polenta in the baking dish.
10. Bake the polenta and sausage for 20-25 minutes until heated through and the top is golden brown.
11. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 425
- Fat: 27g
- Carbohydrates: 26g
- Protein: 20g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chicken or turkey sausage.
- You can use any color of bell pepper you prefer.
- You can use any type of cheese you prefer, such as cheddar or mozzarella.
Variations:
- You can add other vegetables to the sausage and pepper mixture, such as zucchini or mushrooms.
- You can add herbs to the polenta, such as thyme or rosemary.
- You can use different types of sausage, such as chorizo or andouille.
Tips and tricks:
- Make sure to stir the polenta constantly to prevent lumps from forming.
- You can make the polenta ahead of time and refrigerate it until ready to use.
- You can also make the sausage and pepper mixture ahead of time and refrigerate it until ready to use.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the polenta and sausage in individual bowls or on a large platter.
- Garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the polenta is too thick, you can add more water or milk to thin it out.
- If the sausage and pepper mixture is too dry, you can add more olive oil or a splash of chicken broth.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Polenta is a traditional Italian dish made from boiled cornmeal.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for dinner.
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Region: Italian