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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta

on May 20, 2018

2017-11-30 15.09.32

My recipe for Sweet Italian Sausage And Roasted Vegetables Over Creamy Polenta is one that brings bold flavors and comfort food together. Isn’t that really what you want to achieve in any dish? There are three components to this dish. Let me explain/show you how I pull this all together.

2017-11-30 15.09.32

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 to 8 servings
Equipment: 2 sheet pans, 1 large saucepan, indoor grill pan

Ingredients:
2 pounds of sweet Italian sausage, grilled and sliced
1 1/2 cups of unsalted chicken broth or stock
2 cups 1 inch diced zucchini
1 red bell pepper, seeded and 1-inch dice
1 yellow bell pepper, seeded and 1-inch dice
1 orange bell pepper, seeded and 1-inch dice
1 red onion diced
5 cloves of minced garlic
1 tablespoon dried oregano
1 tablespoon Kosher salt
1/2 cup olive oil
1 teaspoon freshly ground cracked black pepper
1/4 cup of finely Julienned fresh basil leaves
Creamy Polenta (recipe below)

Directions For Sweet Italian Sausage:
In a large saucepan with a tight-fitting lid, add 1 1/2 cups of unsalted chicken broth. Using a fork prick all the sausage link on both sides ( 3 sets on each side) to allow for faster cooking.  Turn the heat to medium-high, place the links into the saucepan, and place the lid on tight. Let the chicken broth come up to a hard boil.  The sausage links steam for about 10 minutes, turning them, once, halfway through the process.

Transfer the sausage links onto a plate lined with a paper towel to absorb any liquid from the steaming process.  Next, place the links onto an indoor grill pan that’s been preheated. On med-high heat, grill the sausages for 3 to 5 minutes per side. You may need to do this in 2 batches. Once the links all have nice grill marks, transfer to a cutting board and slice links, on the bias.

Directions:
Preheat oven to 450-degrees F.
Place the vegetables, minced garlic, oregano, and salt and pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, spread out evenly into one layer ( this way they will roast and not steam!). Roast for 30-40 minutes, tossing occasionally until the vegetables are tender and begin to brown.

Adjust oven temperature to 350-degrees F.
Add the slices of grilled Italian sausage to the pans with the roasted veggies and bake for another 10 minutes. Transfer the all veggies and sausage to a large bowl, add the basil and toss. Serve over hot creamy Polenta.

Ingredients For Creamy Parmesan Polenta:
3 cups of unsalted chicken broth
3 cups half and half
1 tablespoon of grated garlic
1 1/2 cups stone-ground cornmeal
1 tablespoon kosher salt
2 teaspoons freshly ground cracked black pepper to taste
1/4 cup room temperature Mascarpone cheese
1 1/2 cups freshly grated Parmesan cheese
3 tablespoons of room temperature unsalted butter, diced

Directions For Creamy Polenta:
Combine the chicken stock, half and half, and garlic in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps.

Switch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring constantly, until thick. (cooking time may vary slightly). Make sure to scrape the bottom of the pan thoroughly while stirring. Off the heat add the Mascarpone, grated Parmesan cheese, and butter. Taste for seasoning.

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