Sweet Italian Sausage With Roasted Vegetables Over Creamy Polenta
My recipe for Sweet Italian Sausage with Roasted Vegetables Over Creamy Polenta brings bold flavors and comfort food together
Equipment
- 1 saucepan Large
- 1 indoor grill pan
- 2 rimmed baking sheet pans
- 1 chef's knife
- 2 cutting boards 1 meat-safe
- 1 whisk
- 1 mixing bowl Large
- 1 rubber spatula
- 1 pair of tongs
Ingredients
Ingredients for the Sausage and Roasted Vegetables:
- 10 links sweet Italian sausage Grilled and sliced on the bias
- 1 1/2 cups chicken stock Unsalted, substitute broth
- 2 cups zucchini 1-inch dice
- 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 into large chunks
- 5 cloves garlic Minced
- 1 tbsp dried oregano
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1/2 cup olive oil
Garnish:
- 1/4 cup Italian flat-leaf parsley Finely chopped
Ingredients for the Creamy Parmesan Polenta:
- 3 cups chicken stock Unsalted, substitute chicken broth
- 3 cups half-and-half
- 1 tbsp garlic Freshly-grated
- 1 1/2 cups stone-ground cornmeal
- 1 tbsp kosher salt
- 2 tsps black pepper Freshly-ground
- 1/4 cup Mascarpone cheese Room temperature
- 1/2 cup Parmigiano-Reggiano cheese Freshly-ground
- 3 tbsps butter Unsalted and at room temperature
Instructions
- Instructions for the Sausage:In a large saucepan with a tight-fitting lid, add 1 1/2 cups of chicken stock. Using a fork, prick all the sausage links on both sides (3 sets on each side) for faster cooking. Turn the heat to medium-high, place the links in the saucepan, and cover. Bring the chicken stock to a boil, reduce the heat, and simmer, poaching for about 10 minutes, turning once halfway through the process. Transfer the sausage links to a plate lined with a paper towel to absorb any excess liquid.Preheat an indoor grill pan over medium-high heat. Arrange the links, placing a grill-press on top. Grill the sausages for 3-5 minutes per side. You may need to do this in two batches. Once the links all have nice grill marks, transfer them to a cutting board and slice on the bias. Set aside.Instructions for the Roasted Vegetables:Preheat oven to 450°F.Place the vegetables, minced garlic, oregano, salt, and freshly-ground pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, and spread out evenly into a single 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°F.Add the slices of grilled Italian sausage to the pans with the roasted veggies, and bake for an additional 10 minutes.Instructions for the Creamy Parmesan 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 slowly add the cornmeal, whisking continuously, to ensure there are no lumps.Switch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5-10 minutes, stirring constantly, until Polenta has thickened (cooking time may vary slightly). Scrape the bottom of the pan thoroughly while stirring. Off the heat, add the Mascarpone, Parmigiano-Reggiano cheese, and butter. Finally, taste for seasoning.Transfer all veggies and sausage to a large bowl, add Italian flat-leaf parsley, and toss. Serve over hot Creamy Parmesan Polenta.There you have it, my Sweet Italian Sausage with Roasted Vegetables Over Creamy Parmesan Polenta.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
