Polenta with Sausage and Peppers
Instructions:
- We used ready-to-slice polenta from the refrigerated section of the supermarket, making this dish super-easy to prepare.
- 12 ounces hot and/or sweet Italiansausage links, casings removed
- 1 package (24 ounces) precooked polenta, cut into 16 slices
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 medium red pepper, thinly sliced
- 1 garlic clove, crushed with garlic press
- 1â„2 cup chicken broth
- Preheat broiler. Heat nonstick 12-inch skillet over medium-high heat until hot.Add sausage and cook until browned, about 10 minutes, stirring occasionally and breaking up sausage with side of spoon.With slotted spoon, transfer sausage to medium bowl; wipe skillet clean with paper towels.
- Spray 151â„2" by 101â„2" jelly-roll pan with nonstick cooking spray. Place polenta slices in pan; spray to coat.With pan at closest position to source of heat, broil polenta slices 10 minutes, turning slices over halfway through cooking.
- Meanwhile, in same skillet, heat olive oil over medium-high heat until hot. Add onion and pepper and cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally. Add garlic and sausage; cook 1 minute, stirring. Add chicken broth and heat to boiling. Return mixture to bowl; keep warm.
- Serve the polenta slices topped with the sausage mixture.
- P R E P 15 minutes
- C O O K 25 minutes
- MA K E S 4 main-dish servings