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My review
Sausage and Peppers over Creamy Parmesan Polenta
Julie Hubert
"A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe."
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Ingredients
56 m servings 976 calsOriginal recipe yields 4 servings
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Directions
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- Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
- Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
- Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
- Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
- Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.
Nutrition Facts
Per Serving: 976 calories; 63.1 g fat; 61.7 g carbohydrates; 34.9 g protein; 161 mg cholesterol; 4060 mg sodium. Full nutrition
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Reviews
Read all reviews 912 Ratings
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Most helpful positive review
9/19/2017
This was really tasty! I've been on the road for the past 5 days, so it was nice to get back in the kitchen and cook up some Italian comfort food. The polenta was really creamy, just like the re...
Most helpful critical review
11/10/2017
I followed another reviewer's low-fat suggestion and used water and milk instead of chicken stock and half-and-half. Perhaps if I had used the original ingredients, this would have turned out be...
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9/19/2017
This was really tasty! I've been on the road for the past 5 days, so it was nice to get back in the kitchen and cook up some Italian comfort food. The polenta was really creamy, just like the re...
8/26/2017
I made this with some adjustments to reduce the sodium and fat content. I used water instead of broth, left out all added salt, milk instead of half and half, reduced the butter considerably, cu...
4/6/2018
Awesome! We used precooked polenta (minus the extra cream and butter) and It was still delicious. I don’t think you can go wrong with this one.
2/8/2018
This is an amazing dish! I followed the recipe almost exactly. The only thing I changed was to add more garlic, and to cut way back on the butter. I substituted milk for half of the half and hal...
1/25/2018
Delicious! I'll definitely make this again. I used five sweet Italian sausage links (hubby doesn't care for hot), dried basil instead of fresh (it's what I had on hand), and cheap sauvignon blan...
1/22/2018
Loved the polenta, didn't use any butter. Sausage and pepper medley was delicious. Omitted the marinara part because the polenta was so creamy and delicious on its own. Would make again totally.
11/15/2017
Delish! Whole family enjoyed it. I tasted the polenta after cooking, and it was already creamy and yummy, so I did not add the cheese or butter to it. We did not miss it! (We did top w shredded ...
11/10/2017
I followed another reviewer's low-fat suggestion and used water and milk instead of chicken stock and half-and-half. Perhaps if I had used the original ingredients, this would have turned out be...