Creamy Polenta with Marsala Roasted Peppers and Sausage

This recipe for Creamy Polenta with Marsala Roasted Peppers and Sausage brings back so many memories from my restaurant years.  This isn’t anything that I created on my own, actually it’s a pretty classic Italian recipe and represents all that is good about that country.  This Creamy Polenta with Marsala Roasted Peppers and Sausage is a very comforting dish that is really really flavorful.  The polenta is so good and if you were to make this in the summer you could easily include some fresh corn, but it’s still delicious with out it.  The peppers, mushrooms and onions have such a rich flavor after they’ve been caramelized and deglazed with the Marsala wine that honestly it would be really good poured all over a pasta as well.  There are tons of variations to this old Italian classic, really it’s just about finding out what you like and what’s on sale.  I believe it would be really good with squash, zucchini and/or eggplant thrown in as well.  Whatever you decided to put in, just make sure that the vegetables are caramelized well for maximum flavor!  If you are looking for easy and full flavored then be sure to give this Creamy Polenta with Marsala Roasted Peppers and Sausage recipe a shot.

polenta-onions-and-sausage

Creamy Polenta with Marsala Roasted Peppers and Sausage
 
Be sure to try this easy to make Creamy Polenta with Marsala Roasted Peppers and Sausage recipe that is loaded with flavor!
Ingredients
For the Sausage and Peppers:
  • ¼ yellow bell pepper cut into 4 pieces
  • ¼ red bell pepper cut into 4 pieces
  • ¼ green bell pepper cut into 4 pieces
  • ¼ red onion bell pepper cut into 4 pieces
  • 1 tablespoons of finely minced garlic
  • 2 italian sausage links cut into 1 thick slices
  • 1 cup of sliced button mushrooms
  • 1 tablespoon of olive oil
  • ½ cup of marsala wine
  • 1 cup of beef stock
  • 2 tablespoons of chiffonade fresh basil
  • 1 tablespoon of fresh parsley
  • Kosher salt and fresh cracked pepper to taste
For the Polenta:
  • 1 large shallot finely diced
  • 1 tablespoon of olive oil
  • 1½ cup of cornmeal
  • 24 to 32 ounces of chicken or vegetable stock (can substitute with water)
  • ¼ cup of heavy cream
  • 3 tablespoons of finely shredded Parmesan Cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Polenta: In a large pan on high heat with 1 tablespoon of olive oil, caramelize the shallot and then add in the corn meal
  2. Stir in the chicken stock until the cornmeal has absorbed all of it and becomes creamy to form polenta. Finish with cream, cheese, salt and pepper and keep warm.
  3. Peppers: In two separate large saute pans on high heat divide 1 tablespoon of olive oil evenly. Cook the sausage in one pan until golden brown and cooked through and place the peppers, onions, garlic and mushrooms in the other and cook until caramelized.
  4. Once the sausage is cooked, simply add it to the vegetable saute pan. Deglaze with Marsala wine and cook until all of the liquid is absorbed.
  5. Next, add in the stock and cook it until half of the amount is absorbed. Finish with herbs, salt and pepper.
  6. Serve the sausage and peppers next to the polenta.

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