I took sausages out of the freezer this morning and this is what I came up with for dinner. I would have loved to serve this on baguettes, had I had them...
- 4 smokey bison sausages
- Extra-virgin olive oil, as needed
- 1 large onion, sliced in half moons
- 1 green bell pepper, core & seeds removed, sliced in strips
- 1 red bell pepper, core & seeds removed, sliced in strips
- 1 jalapeno pepper, halved and sliced with innards intact
- 4 cloves of garlic, minced
- 530 ml jar Arrabbiata sauce
- 1 tablespoon freeze-dried Italian seasoning
- 1 teaspoon crushed chilis
- Kosher salt and fresh cracked pepper, to taste
- 1/4 cup Marsala wine
- 1 cup of "Anson Mills" rustic integrale polenta, cooked to package directions
I heated a non-stick skillet to med-high heat. I sautéed the onion, peppers, garlic, chilies in a swirl of olive oil until soft (the polenta takes about an hour, so I started it here). I deglazed the pan with the Marsala and cooked it till gone. I added in the pasta sauce, S&P and Italian seasoning.
I broiled the sausages in the oven until browned on both sides. I tucked these into the peppers. I covered the pan and simmered on low while I finished the polenta (stir, stir, stir).
When ready, I spooned the polenta into serving bowls and topped with the sausages and peppers. Like I always say, Anson Mills grains steal the show of any dish, so there's that. The bison sausages are my favorite from my local sausage purveyor.
Normally I would have put freshly grated Parmigiana-Reggiano into the polenta and the pepper sauce but because it's a new year, I'll cut calories where I can for a while... 🙄 Anyway, it wasn't needed. This was a masterpiece of spicy (make you sweat spicy!), creamy, dreamy and smokey. The peppers were still tender-crisp so there was added welcome texture as well. Big THUMBS UP!!! 👍 When I do this again on baguette I will leave out the tomato sauce and add Provolone cheese on the bread. That being said, this was perfect on polenta.
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