Author: Canadian Living

This is a dish I can remember eating as a child, it always created an atmosphere of fun in the kitchen. It was great because it involved everyone to pitch in. I enjoyed the fact that we were all together helping out. The origin of the dish is Italian, that my mom's family made in Italy when she was a child. Today I have modified it a bit by using turkey style Italian sausage which we love, not only because it is lower in fat, but it also tastes great. This dish brings back a lot of memories whenever I make it. It is also a great dish to make for a dinner party; a bit unusual, but also a lot of fun because it will involve all of your guests.

  • Portion size 8 servings
  • Credits : Nicki Martin

Ingredients

  • 8 links turkey sausages Italian-style
  • 8 links pork sausages Italian-style
  • 6 red bell peppers or a mixture of the three
  • 6 green peppers or a mixture of the three
  • 6 yellow peppers or a mixture of the three
  • 2 onions
  • 1/4 cup olive oil
  • 1/4 cup grated parmesan cheese for garnish
  • 8 cups water
  • 8 cups chicken stock
  • 2 cups cornmeal for polenta
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon salt

Method

Preheat oven to 375 F (190 C).

Place sausages in a baking dish with 1 tablespoon of the olive oil, and bake until browned, about 45-55 minutes, turning several times during cooking to ensure even browning.

In a large skillet put the remainder of the olive oil. Place on stovetop, heat oil and put sliced peppers in the skillet. Cook for about 10 minutes over medium heat, stirring often. After 10 minutes put in the sliced onions and continue cooking until the peppers and the onions start to caramelize, about 25-30 minutes.

To cook the polenta, bring water or stock (if you prefer) to a boil in a large pot. Add salt. Once the water comes to a boil, gradually add the cornmeal at the same time stirring constantly to prevent lumps (I use a metal balloon whisk to do this). Reduce heat so that the polenta boils, but not at a rapid boil. Stir continuously to prevent sticking. It takes about 25-30 minutes to cook properly. This is where your guests come in handy, to take turns stirring the pot.

Once your sausages are done they should be nicely browned, the peppers and onions should be slightly browned and caramelized too. Remove from heat. Turn off oven and keep sausages, peppers and onions warm until polenta is done.

Once polenta is done add ½ cup of the grated parmesan and butter, and stir to mix.

Slice the sausages into two or three pieces.

On a large platter spoon some of the polenta, then place some of the sliced sausages and peppers, then onions over the top. Sprinkle with parmesan, add another layer of polenta, more sausage and pepper, onions and finish with more grated parmesan.

To serve, with a large serving spoon, spoon some polenta and sausages with peppers and onions onto each plate, or let guests serve themselves.
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Food

Layered Soft Polenta with Sausage, Bell Peppers and Onions

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