ITALIAN SAUSAGES WITH PEPPERS & ONIONS OVER POLENTA

This recipe is similar to the recipe in my Italian cookbook. I changed it slightly by adding a tomato-wine sauce.

Polenta

2 cups water

2 cups chicken stock

½ t sea salt

1 cup polenta or yellow cornmeal
2 T unsalted butter

½ cup grated Parmigiano-Reggiano cheese

Sausages

2 T avocado oil, divided

4 bell peppers, various colors, seeded and sliced

1 large yellow onion, cut in half and sliced

1 clove garlic, minced

¼ t red pepper flakes

4 good quality Italian sausages, hot or mild

1 t freeze-dried or chopped fresh oregano

1 6-oz can tomato paste

1 cup dry red wine

1 cup water

Sea salt and freshly ground black pepper

Fresh basil, for garnish

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 peppers, and onion and cook for 7 to 8 minutes; stirring often.

Add the garlic and red pepper flakes and cook another minute.

Spoon mixture into a bowl and set aside.

In the same skillet, add the other tablespoon of oil and over medium heat, cook the sausages for 10 minutes, turning to brown on all sides.

Add the oregano, tomato paste, wine, and water.

Cook another 10 minutes.

Add the cooked peppers and onion and simmer another 10 minutes.

Season to taste with salt and pepper.

Spoon over polenta and serve with additional Parmigiano cheese, if desired.

Serves 4