Sausage & Peppers with Polenta & Grilled Toast
Courtesy of Adam Dulye
The classic combination of grilled sausages and sautéed peppers gets a major upgrade in the hands of Adam Dulye, executive chef for the Brewer’s Association and author of The Beer Pantry. Chiles and beer add depth of flavor to the peppers while the double starchy sides of parmesan-spiked polenta and grilled bread transform this meal into an al fresco feast.
How to Make It
Start the Polenta
1
In a medium saucepan bring the water to a boil.
2
Slowly pour in the polenta while stirring with a whisk. Continue to stir constantly for one minute.
3
Turn the heat down to low, cover the pan with a tight-fitting lid.
4
Stir every five minutes for 40 minutes. Be careful not to let polenta stick to the bottom of pan. If sticking occurs stir constantly or turn heat lower.
5
Season with kosher salt and finish by stirring in butter and parmesan.
Toasting the Bread
6
Apply butter to one side the bread and place face down on the grilling surface until crispy and lightly golden-brown.
While the Polenta is Simmering
7
Light a grill and bring to medium heat.
8
In a medium sauté pan over medium heat add the olive oil and once heated add the onions. Stir to coat with oil and cook 2-3 minutes.
9
Add the red pepper and Fresno pepper (if using) and cook 2-3 minutes.
10
Turn heat to low and allow peppers and onions to soften, about 7-10 minutes.
11
Bring the heat back up to medium and add the white wine or craft beer.
12
Reduce by half of the liquid, about one minute.
13
Add the cherry tomatoes, garlic, thyme, basil, and chile flake.
14
Reduce heat to low and simmer for 15 minutes.
15
Use a fork or spoon to pop the cherry tomatoes that have not popped on their own.
16
Grill the sausages until cooked through, about 5-6 minutes per side.
Ingredients
POLENTA
3 cups water
1 ⅓ cups polenta
1 tsp kosher salt
2 tbsp butter
¼ cup parmesan cheese, finely grated
SAUSAGE & PEPPERS
4 links Italian or hot Italian sausage
2 red bell peppers, cut lengthwise and thinly sliced
1 red Fresno pepper, thinly sliced into rings (optional)
1 medium yellow onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes, rinsed and stems removed, or 1 can diced tomatoes
1 tsp thyme
1 tsp dried basil or ¼ cup fresh basil
¼ tsp red chile flake
¼ cup dry white wine or crisp and clean craft beer
2 tbsp olive oil
kosher salt and black pepper
TOAST
Whatever bread you have on hand— sourdough works well
Directions
Start the Polenta
1
In a medium saucepan bring the water to a boil.
2
Slowly pour in the polenta while stirring with a whisk. Continue to stir constantly for one minute.
3
Turn the heat down to low, cover the pan with a tight-fitting lid.
4
Stir every five minutes for 40 minutes. Be careful not to let polenta stick to the bottom of pan. If sticking occurs stir constantly or turn heat lower.
5
Season with kosher salt and finish by stirring in butter and parmesan.
Toasting the Bread
6
Apply butter to one side the bread and place face down on the grilling surface until crispy and lightly golden-brown.
While the Polenta is Simmering
7
Light a grill and bring to medium heat.
8
In a medium sauté pan over medium heat add the olive oil and once heated add the onions. Stir to coat with oil and cook 2-3 minutes.
9
Add the red pepper and Fresno pepper (if using) and cook 2-3 minutes.
10
Turn heat to low and allow peppers and onions to soften, about 7-10 minutes.
11
Bring the heat back up to medium and add the white wine or craft beer.
12
Reduce by half of the liquid, about one minute.
13
Add the cherry tomatoes, garlic, thyme, basil, and chile flake.
14
Reduce heat to low and simmer for 15 minutes.
15
Use a fork or spoon to pop the cherry tomatoes that have not popped on their own.
16
Grill the sausages until cooked through, about 5-6 minutes per side.
Search All of Sunset's Recipes
The Latest
Professional Chefs Say These Kitchen Tools Will Make Thanksgiving Prep Easier
