Monday, March 17, 2008
I am a few days early, but the weather today has gotten me excited about the upcoming seasonal change, (April 20th). This is my favorite time of year, and I can't help but anticipate the new offerings. So, hide that crock - pot and Dutch Oven and break out the salad bowls and simple plates, because this is the season for impromptu cooking and ice cream making! Just have fun with it!
Chicken Sausage with Peppers and Polenta
Here's a recipes that takes no time at all. I used already prepared polenta, (the kind in a clear plastic tube, usually in the grains section). Making polenta from scratch is always an option, but it's time consuming and, frankly, this tastes really good. This whole meal can come together in under half an hour.
4 julienned bell peppers, any colors - mix it up!
1 onion, julienned
2 pkgs Organic chicken sausage, I like Italian style, sliced in 1/2" coins
3 garlic cloves
salt and pepper
1 pkg cooked polenta, sliced into 1/2 " inch cuts
extra virgin olive oil
You need two large saute pans, one for the sausage and peppers and the other for the polenta. Fire these up at the same time, on med high heat. Add olive oil to each pan in equal amounts, (maybe a touch more for the polenta).
For the peppers, onions and sausage:
Throw in onions, peppers and garlic to hot pan, season with salt and pepper. Cook on med heat for about 5 minutes, or until everything looks wilted. Add sausage and continue to cook on medium heat. The sausage will begin to take on a lovely golden hue - you are pretty good here. Turn down to low and just let all this hang out until polenta is ready.
Make sure oil is hot when you carefully add polenta coins to the pan. Lower heat to medium. Let them cook for about 10 minutes on each side, don't try to flip too soon. You will know when to flip becuase they will seperate from the pan easily.
Place polenta coins on a platter and top with sausage and peppers.
Have any leftovers? Try this with scambled eggs in the morning!