Perullo Press

Creamy Polenta with Roasted Peppers, Onions, & Chicken Sausage


2 Red Bell Peppers
1 Yellow Onion
5 Chicken Sausages
1 Cup Polenta
4 Cups Whole Milk (or substitute with water)
2 Tbsp Butter
1/3 Cup Grated Parmesan Cheese
1 Bunch of Cilantro, chopped
Olive Oil
Jalapenos for garnish

(1) Preheat your oven to broil or 475°F. Slice each bell pepper and the onion into 6-8 wedges. Smear each bell pepper and onion wedge with some olive oil and arrange on a foil lined baking sheet. Sprinkle the bell peppers and onions with salt. Roast the peppers and onions for about

(2)  I grilled my sausages on two sides, then cut them in half and grilled them a little longer on the inside.

(3) Heat the 4 cups of milk to a boil with a pinch of salt. You can substitute water for the milk or any combination of the two. Gradually add the polenta to the boiling milk. Whisk until all the clumps are broken up. Cook the polenta for 5-10 minutes. Remove the polenta from the heat and add 2 tbsp of butter to it mixing until the butter is fully melted and well combined. Add the Parmesan cheese to the polenta and mix until it is well combined.

(4) Arrange the roasted peppers, onions, and grilled sausage over the creamy polenta and garnish the dish with cilantro and jalapenos. 

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This entry was posted on September 24, 2015 by in Uncategorized.
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