Sausage, Peppers, & Onions over Cheddar Cheese Polenta
Sausage, peppers, and onions are a classic combination, often seen served up at baseball games, stuffed inside of soft hoagie rolls. When the same sausage, pepper and onion mixture is served up over a creamy, cheddar cheese polenta, the ingredients come together and become something truly magical. Note that this recipe is fairly rich and heavy—it would pair wonderfully with a beautiful green salad dressed in an acidic & mustardy vinaigrette.The recipe below provides roughly 6 large-sized portions.
Ingredients
For the Cheddar Cheese Polenta:
6cupswater
3tspkosher salt
1.75cupscornmeal
2sprigs thyme
6Tbspsalted butter, softened
1.5cupscheddar cheese, grated
¾cupof whole milk
¼cupheavy cream
Salt, to taste
For the Sausage, Peppers & Onions:
1Tbspvegetable oil
6sausages of your preference, I like to use both hot and sweet Italian
3Tbspbutter
2medium-sized white onions, cut into large ¼” thick slices
2medium-sized red bell peppers, cut into ¼” thick slices
1tspkosher salt
2Tbspfresh parsley, roughly chopped, as garnish
Instructions
For the Cheddar Cheese Polenta:
Bring 6 cups water to a simmer on the stove in a soup pot.
Add 3 tsp kosher salt to the water and stir to combine.
Whisk in cornmeal and turn heat to low, making sure to stir mixture every few minutes.
Add the thyme and cook the polenta mixture uncovered for 20 minutes total, making sure polenta isn’t sticking to the bottom while it is cooking.
When the polenta has cooked for 20 minutes, add the softened butter and stir until butter is incorporated.
Remove the sprigs of thyme and discard.
Stir in the grated cheddar cheese and mix until incorporated.
Stir in the whole milk and heavy cream and mix until incorporated.
Taste the finished polenta and adjust seasoning, if necessary.
For the Sausage, Peppers, & Onions:
Heat the vegetable oil on medium heat in a saute pan.
Add your sausages and gently cook them through on the stove, turning them frequently in the oil and keeping the heat at medium to avoid bursting the skins.
Cook for about 10 minutes, or until the sausages are cooked through.
Remove sausages from the pan and set aside, covered with aluminum foil to keep warm.
Add your butter and sliced onions to the pan and cook on medium-high heat for 5 minutes.
Add the peppers and cook for an additional 10 minutes.
Remove from heat and combine with the cooked sausages.
When you are ready to serve, place a big scoop of the polenta on the bottom of each plate, and top with the sausage, peppers, & onions.
Garnish with some fresh parsley and enjoy!
Notes
You can reheat all of these items and serve them up a second day. They are arguably better made fresh, especially the peppers & onions.