Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and prepare a sheet pan.
Step 2
On the sheet pan, mix the
Hot Italian Chicken Sausage Links (455 g)
, and
Bell Peppers (2)
,
Red Onions (2)
, and
Cherry Tomatoes (300 g)
with
Olive Oil (30 mL)
,
Salt (6 g)
, and
Ground Black Pepper (1 g)
.
Step 3
Bake for 25 minutes, then place under the broiler for 5 minutes. Serve on top of the polenta.
Step 4
When the sausage and peppers only have ten minutes left to cook, start the polenta. Bring the
Chicken Stock (720 mL)
to a boil in a medium saucepan over high heat.
Step 5
Once the stock is boiling, whisk in the
Polenta Grits (170 g)
to make the polenta. Turn the heat down to medium-low. Continue to stir as the mixture thickens. About 3-5 minutes.
Step 6
Add in the
Half and Half (60 mL)
,
Salt (6 g)
, and
Crushed Red Pepper Flakes (as needed)
. Continue to cook for an additional minute or two. Add in the
Unsalted Butter (55 g)
and whisk until it’s fully incorporated.
Step 7
Pull the pan off the heat. Add in
Parmesan Cheese (20 g)
,
Mozzarella Cheese (30 g)
and mix it in.
Step 8
Spoon the polenta onto individual plates and then top with the sausage and peppers.
