Polenta with Sausage, Onion & Peppers

(6 servings)

  • 2 hot or mild Italian sausages (about 8 ounces) casings removed
  • 3/4 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1 teaspoon dried oregano
  • 3 1/2 cups water
  • 1 cup yellow cornmeal
  • 1/2 cup grated Parmesan cheese
  • 4 Tablespoons (1/2 stick) butter
  • Salt & pepper to taste
Butter 11x7 inch glass baking dish. Sauté sausage in skillet over medium heat 8-10 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 5 minutes.

Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
Cut polenta into 2-inch squares.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.

For a healthier version, you can serve hot directly from the oven without frying the individual polenta squares. Serve with eggs for a full breakfast!

Mr Breakfast would like to thank brekkiebaby for this recipe.

Recipe number 2249. Submitted 2/3/2008.