Sausages & Peppers with Polenta

An Italian classic.  Ease to throw together, and excellent for entertaining.  The sausages and peppers can be made completely ahead of time, then just reheated before serving.

Sausages & Peppers

1 t vegetable oil

1 lb Italian sausages (mild or hot)

1 onion, sliced

2 bell peppers, de-seeded and sliced

227 g button mushrooms, cut in half (or quartered if large)

3 cloves garlic, minced

2 t red wine vinegar

1 t sugar

½ t salt

Freshly ground black pepper to taste

2 T tomato paste

¼ c chicken stock, if needed

Cut sausages in half crosswise.  Preheat a large frying pan over medium heat until hot; add the oil, tilting the pan to cover the surface.  Add the sausages, and reduce heat to medium-low.  Brown all four sides of each sausage until golden; remove to a plate.

Add the onion, peppers, mushrooms and garlic to the frying pan (reduce heat if pan seems too hot).  Continue cooking slowly until the mushrooms have released their liquid and most of it has evaporated.  Add the vinegar, sugar, salt, pepper and tomato paste.  If sauce is too thick, thin out as necessary with up to ¼ c chicken stock.

Return the sausages to the frying pan, increase heat to medium, and stir through until heated.  Garnish with fresh basil, if you've got it.  Serve with polenta (either soft or hard).

Polenta

1 c fine cornmeal (I like medium grind)

3 or 4 cups of liquid (I use 50/50 chicken stock & water)

¾ t salt

Freshly ground black pepper to taste

1 t chopped fresh rosemary or thyme

1 T butter

¼ c grated Parmesan

If making soft polenta, use four cups of liquid.  If making hard polenta (to cool, slice and grill or sauté), use three cups of liquid.

Combine cornmeal and cold liquid in medium saucepan, and whisk. Cook over medium heat, stirring often.  Reduce heat to medium-low as mixture begins to thicken, stirring every two minutes or so.  Total cooking time will be 20 – 25 minutes (20 for soft and 25 for hard). 

Remove from heat, add herbs, butter and Parmesan.  Serve immediately for soft polenta, for stiff polenta, pour into lightly greased 8 X 8 or loaf pan; spread out evening.  Cover with plastic wrap and chill.  Slice as desired, and either grill or sauté until browned.