Oven Roasted Sausage and Peppers over Polenta
Prep Time: 20 minutes
Prep Time: 30 minutes
Serves: 2-4
We made this for Lee to have some kind of hot dog situation going on while watching the last play-off game of the baseball season this year. The polenta made this extra delicious and leftovers make a great breakfast, paired with eggs and toast.
Polenta Ingredients
4 cups chicken stock
2 teaspoons minced garlic, about 2 cloves
1 cup Italian-style polenta (grits will also do)
1 tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
¼ cup heavy cream
2 tablespoons unsalted butter
Old Bay hot sauce, for serving
Sausage Mix Ingredients
2 large potatoes, washed, sliced, and cubed
1 teaspoon smoked paprika
3 tablespoons extra-virgin olive oil
coarse kosher salt
freshly ground black pepper
1 pound fresh sausage, such as sweet or hot Italian sausage
3 sweet peppers, red or yellow
5 garlic cloves, peeled and thinly sliced
1 onion, peeled and cut into 1/2-inch wedges
3 tablespoons parsley, chopped
Preparation
Preheat oven to 425˚ degrees F.
Add potatoes to a pot of cold water and bring to a boil. Cook for 5-6 minutes then drain.
Toss potatoes in a bowl with a teaspoon of olive oil, smoked paprika, and salt and pepper, to taste.
Cut sausages in half lengthwise, then into thirds. On a rimmed baking sheet, toss the sausages with the peppers, onions, potatoes, garlic, and olive oil. Season with salt and pepper and spread in an even layer. Bake for 20-25 minutes.
While the pan is in the oven prepare the polenta. Place the chicken stock in a large saucepan.
Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and slowly add in the polenta, stirring constantly to make sure there are no lumps. Add the salt and pepper, and simmer, stirring constantly, for 10 minutes, until thick. Remove from heat and stir in the Parmesan, heavy cream, and butter.
When sausage, peppers, and onions are ready, turn the broiler on high and move the pan to the top rack of the oven and broil until the sausage is cooked through and the peppers are nicely charred, about 10 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler.
To Serve
Divide polenta between two bowls.
Drizzle Old Bay hot sauce over polenta and top with sausage, peppers, onions and garlic and additional Parmesan cheese. Garnish with parsley.
