Sausage and Pepper Polenta

Page 123

| Course Type: Main Courses

(1 review)

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We definitely liked this. I baked two quarters and froze the other two for a later time. Ed wanted more, although I thought the quarter was a good amount. As suggested, we had a big salad afterwards. And some white wine. :-)

Any color of bell pepper would work here, of course, but the red and green were quite pretty. Actually any bits of leftover veg would probably work; broccoli would be nice, I think. For that matter, any kind of leftover meat, especially if it were a bit spicy, would be nice.

I learned to make polenta by putting the cornmeal into cold liquid, rather than adding it to hot liquid. This might take a bit longer to cook, perhaps, but it reduces the chance of lumps. The milk-based polenta was lovely creamy.

I thought there was a bit too much of the melted butter added at the end. I think this could be halved without problem. On the other hand, I'd like more cheese sprinkled on top at the end.

I liked that the work for this recipe is done ahead and finishing before serving is minimal. There are days when this is very handy. I bet this could sit overnight in the fridge for a really easy dinner one evening.

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