SAUSAGES WITH PEPPERS AND ONIONS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
- Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they're very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they're getting too browned too quickly, add a splash of water to deglaze.
- Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
- Garnish with the basil and serve immediately.
BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS
Provided by William Viets
Categories Onion Pepper Pork Breakfast Sauté Parmesan Sausage Cornmeal Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 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.
POLENTA WITH SAUSAGE AND PEPPERS
Steps:
- Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
- Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.
SAUSAGE, ONION AND BELL PEPPER BROCHETTES WITH GRILLED KICKED UP POLENTA SQUARES
Provided by Emeril Lagasse
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes. Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side.
- Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares.
- In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.
- Remove the pan from the heat and stir in the cheese and jalapenos until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.
- Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill.
MORGAN'S BREAKFAST POLENTA
This was my first attempt at polenta. I like it, but it is my mother Sandie who truly loves it. We always eat it with homemade blackberry jam on the weekends. You can substitute your favorite jam. Top with sweetened sour cream or creme fraiche.
Provided by mhurst86
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.
- In a small bowl, mix sour cream and 1 tablespoon sugar.
- Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 46.9 g, Cholesterol 20.4 mg, Fat 8.7 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 508.3 mg, Sugar 22.9 g
SAUSAGE-AND-PEPPER RAGU OVER POLENTA
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
- In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.
SAUSAGE AND PEPPERS WITH TOASTED POLENTA
Polenta, a staple of Northern Italy, is made from cornmeal. It has a soft, moist breadlike texture. We fried it, but you could also serve it soft, mixed with cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, whisking, until thick, 8 minutes. Transfer to an oiled 8-inch baking dish. Refrigerate until firm, 45 minutes or overnight.
- Heat 2 teaspoons oil in a large nonstick skillet over high heat. Cook sausage until browned, 4 to 6 minutes. Add onion and peppers; cook over medium until onion is caramelized and sausage is cooked through, 15 to 20 minutes.
- Add oregano and 1/4 cup water to skillet; using a wooden spoon, scrape browned bits from bottom. Transfer mixture to bowl. Wipe skillet clean.
- Cut polenta into 8 triangles. Heat 2 teaspoons oil in skillet over medium-high heat. Cook half of polenta until golden, 4 minutes per side. Repeat with remaining oil and polenta. Serve hot with sausages, vegetables, and pan sauce.
POLENTA WITH PEPPER-ONION SAUCE
Provided by Marian Burros
Categories dinner, weekday, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in skillet large enough to hold all the vegetables and saute onions over medium heat until soft and brown.
- Add peppers and cook until they begin to soften. Stir in tomatoes, wine and pepper. (Break up canned tomatoes with fingers as they are added). Cover and cook over medium-low heat until peppers are soft and mixture is medium thick.
- Meanwhile, cook the polenta according to package directions and season with salt, if desired. To serve, spoon polenta onto dinner plates and top with sauce.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 8 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 14 grams
More about "breakfast polenta with sausage onion and peppers recipes"
CHEAT SHEET SAUSAGE, PEPPERS, AND ONIONS WITH POLENTA …
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 4Total Time 42 mins
- Put sausage, onion, and peppers on a rimmed baking sheet. Drizzle with 2 tbsp oil and sprinkle with garlic salt, tossing lightly with tongs to coat. Bake for 15 minutes.
- Meanwhile, toss polenta slices with remaining 2 tbsp oil and a pinch of salt and pepper. Remove baking sheet from oven and flip sausage and vegetables. Add polenta and return to oven for another 15 minutes. Flip again. Turn oven to broil. Sprinkle everything with cheese and broil for 2 to 3 minutes, until everything is brown and lightly charred.
ITALIAN SAUSAGE AND BELL PEPPER POLENTA BAKE RECIPE
From fromachefskitchen.com
5/5 (5)Total Time 1 hr 10 minsCategory BeefCalories 417 per serving
- MAKE THE POLENTA: Bring chicken broth or water, salt, butter and garlic to a boil in a medium saucepan. Slowly stir in the polenta and cook until thickened, approximately 3-5 minutes. Remove from heat then stir in Parmesan cheese and egg.
- SAUSAGE AND PEPPERS: While polenta base is baking, heat olive oil in a large skillet or saute pan over medium-high heat. Add the sausage and cook, breaking up and crumbling the meat as it cooks until it's cooked through and no longer pink, approximately 7-8 minutes. Drain on paper towels.
BEST BREAKFAST POLENTA WITH SAUSAGE ONION AND PEPPERS RECIPES
From alicerecipes.com
SHEET PAN SAUSAGE, PEPPERS, AND ONIONS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHEET PAN ITALIAN SAUSAGE WITH ONIONS AND PEPPERS …
From sidechef.com
POLENTA WITH SAUSAGE, ONION & PEPPERS RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
LAYERED SOFT POLENTA WITH SAUSAGE, BELL PEPPERS AND ONIONS
From canadianliving.com
BREAKFAST POLENTA WITH SAUSAGE, ONION, AND PE - RECIPEBRIDGE
From recipebridge.com
SAUSAGE, PEPPERS AND ONIONS WITH CREAMY ROSA POLENTA
From bertolli.com
SAUSAGE AND PEPPERS WITH CRISPY POLENTA RECIPE
From myrecipes.com
SAUSAGE, EGG AND PEPPERS BREAKFAST SUB - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
CREAMY POLENTA WITH CARAMELIZED ONIONS, PEPPERS, AND …
From theroastedroot.net
EASY ITALIAN SAUSAGE, PEPPERS, AND ONIONS RECIPE
From simplyrecipes.com
BREAKFAST POLENTA WITH SAUSAGE, ONION, AND PEPPERS RECIPE - EAT …
From eatyourbooks.com
CHEAT SHEET SAUSAGE, PEPPERS & POLENTA — KATIE LEE BIEGEL
From katieleebiegel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love