Rich with flavor, filling on the tummy, husband approved, and definitely blog worthy. Here is how I imagined a bowl of creamy Italian Polenta on a late Sunday afternoon.
Sausage and Peppers:
In a skillet or saute pan, cook the sausage over medium heat until crispy and browned on all sides. Remove, slice into half inch thick rounds and return to pan until cooked through. Remove and set aside.
Over medium-high heat, saute the onion (adding olive oil if necessary) in the same pan the sausage cooked in. When tender and fragrant, about 5 minutes, add the garlic and saute a minute more.
Add the wine to deglaze the pan, making sure to scrape up any browned bits. Simmer until the wine has reduced by half. Add the peppers and fennel cooking about 3 minutes more until the peppers are tender but still brightly colored. Add salt and pepper to taste. Serve atop a bed of mascarpone polenta.
Polenta:
Add the 4 2/3 cup water and 1 teaspoon kosher salt to a medium sized saucepan. Bring to a rolling boil and add the cornmeal, whisking to break up any lumps. Lower the heat and simmer for 15 minutes, stirring periodically. Remove from heat, stir in the mascarpone and parmesan. Serve immediately.
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This was delicious! The flavors balance very well and it’s completely decadent. Also very easy to make. A must try!
Oh my word. I made this for lunch for myself & my out-of-town company. We were all moaning. That is all there was to be heard in my house at lunch– moaning. Yummy!
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tessks on 8.14.2012
The mascarpone polenta sounds divine! I’m going to try mushrooms instead of peppers, just because I prefer them. I’ll try to remember to post a review later! Thanks!