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 (1 lb)
, and
Bell Peppers (2)
,
Red Onions (2)
, and
Cherry Tomatoes (2 cups)
with
Olive Oil (2 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1/2 tsp)
.
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 (3 cups)
to a boil in a medium saucepan over high heat.
Step 5
Once the stock is boiling, whisk in the
Polenta Grits (1 cup)
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 (1/4 cup)
,
Salt (1 tsp)
, and
Crushed Red Pepper Flakes (1/4 tsp)
. Continue to cook for an additional minute or two. Add in the
Unsalted Butter (1/4 cup)
and whisk until it’s fully incorporated.
Step 7
Pull the pan off the heat. Add in
Parmesan Cheese (1/4 cup)
,
Mozzarella Cheese (1/4 cup)
and mix it in.
Step 8
Spoon the polenta onto individual plates and then top with the sausage and peppers.
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