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Spicy Sausage and Peppers over Creamy Polenta
Created by: Howcan Team
Ingredients
- 1 cup of polenta
- 4 cups of water
- 1 teaspoon of salt
- 1/2 cup of grated Parmesan cheese
- 1 tablespoon of olive oil
- 1 pound of spicy Italian sausage, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 teaspoon of salt, then slowly whisk in 1 cup of polenta. Reduce heat to low and cook, stirring frequently, for 20-25 minutes or until thickened. Stir in 1/2 cup of grated Parmesan cheese and keep warm.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced spicy Italian sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the sliced onion, red bell pepper, and yellow bell pepper. Cook for 5-7 minutes, or until the vegetables are softened.
- Add 3 cloves of minced garlic to the skillet and cook for an additional 1-2 minutes.
- Stir in 1 can of diced tomatoes, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste. Simmer for 10 minutes, allowing the flavors to meld together.
- To serve, spoon the creamy polenta onto plates and top with the spicy sausage and peppers mixture. Garnish with fresh parsley and enjoy!
The history of Spicy Sausage and Peppers served over creamy polenta is a tale of Italian-American culinary fusion. This dish originated in the southern regions of Italy, where sausage and peppers were a common pairing. Italian immigrants brought this tradition to the United States, particularly to the vibrant food scene of New York City. Over time, the dish evolved to incorporate creamy polenta, a staple in northern Italian cuisine. Today, it's a beloved comfort food that can be found in Italian-American restaurants across the country. Chefs like Lidia Bastianich and Mario Batali have popularized this dish, showcasing their own unique twists on the classic recipe. For the best version of this dish, head to Little Italy in New York City, where you'll find authentic renditions served in family-owned trattorias. The key to getting this dish right lies in the quality of the sausage and the creamy texture of the polenta. Alternatively, some chefs opt for grilling the sausages and peppers for a smokier flavor, adding a delicious twist to the traditional stovetop preparation.
60 min
4 servings
550 calories
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