Sausage over creamy Polenta

This recipe came to be after a 20 mile bike ride where we found ourselves starving and looking for something that was easy but also a little bit of a reward (I mean we did just bike 20 miles!) so we came to this recipe! And have made it many times since!

Sausage Over Creamy Polenta

  • Servings: 4-6
  • Difficulty: easy
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A creamy satisfying revamp of sausage and peppers.

Ingredients

  • 3 Bell Peppers
  • 6 Italian Sausage (hot or sweet)
  • 1 Onions
  • 1 Cup Polenta
  • 2.5 Cups Water
  • 1/2 Cup Milk, or a splash of cream
  • 1 Cup Shredded Parmesan
  • Salt and Pepper to taste
  • A dollop of mustard and garlic powder

Directions

  1. Slice peppers and onions into strips, cook in a skillet until tender.
  2. Grill the sausage.
  3. Follow the instructions for cooking polenta as dictated on package. Mine called for three cups of water to 1 cup of polenta. I added 1/2 Cup milk to help boost the creaminess. Once the polenta is cooked, about 30 minutes, add in the garlic and mustard (just a little to help bring out the creaminess), and the Parmesan.
  4. Once everything is ready, assemble and enjoy!

Stuffed Up

Goat Cheese and Bread Stuffed Peppers

  • Servings: 4-6
  • Difficulty: easy
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A unique twist on stuffed peppers with light airy filling.

Ingredients

  • 6 Red Bell Peppers
  • 1/2 loaf crusty bread
  • 6oz crumbled goat cheese
  • zest of 1/2 lemon
  • 2 tablespoons capers
  • powdered garlic
  • tablespoon oil
  • salt and pepper to taste

Directions

  1. Wash and dry peppers and grill whole until tender and blistered. If you do not have a grill, these can be roasted in an oven. 425 for 20 minutes.
  2. Once peppers are tender, cut off the tops and carefully remove the seeds. Create a small opening, but maintain some structural integrity of the pepper.
  3. Cut your bread into 1/2 inch cubes and toast in a pan or oven with oil and a light dusting of garlic powder.
  4. Once toasted, combine in a bowl with chopped capers, the lemon zest, and the goat cheese.
  5. Stuff into the peppers and enjoy!