Get the best Italian sausages you can find. If you have any leftovers, put the sausages on a roll with spicy mustard or pair them with tomato sauce and cheese for an Italian Sausage Grinder.
Polenta
2 cups water
2 cups chicken stock
½ t sea salt
1 cup polenta or yellow cornmeal
2 T unsalted butter
2 T unsalted butter
½ cup grated Parmigiano-Reggiano cheese
Sausages
2 T avocado or olive oil, divided
5 to 6 good quality Italian sausages, hot or mild
4 bell peppers, various colors, seeded and sliced
1 large yellow onion, cut in half and sliced
1 clove garlic, minced
1 t freeze-dried or chopped fresh oregano
Sea salt and freshly ground black pepper
In a medium saucepan, bring the water and chicken stock to a boil, then add the sea salt.
Add the polenta to the saucepan in a gentle stream, whisking as you pour.
Reduce the heat to the lowest setting and let simmer for about 20 minutes, stirring often to prevent it from sticking.
Remove from stove, add the butter and grated Parmigiano cheese
Set aside with a lid to keep warm.
Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over medium-high heat.
Add the sausages and fry, turning several times, for about 20 minutes.
Transfer to a cutting board; pour the grease from the skillet and discard.
Let the skillet cool slightly and wipe out with paper towels.
Heat the other tablespoon of oil over medium heat, add the peppers and onions, and cook for 8 to 10 minutes.
Meanwhile cut the sausages diagonally into 3 or 4 pieces each an return to the skillet with the peppers and onion.
Lower heat and add the garlic and oregano, season to taste with salt and pepper.
Cook another 4 to 5 minutes.
Serve with the polenta.
Serves 4
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