Polenta with Sausage, Peppers, and Olives
By America's Test KitchenPublished on December 12, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
4 cups water 1 cup instant polenta 3 tablespoons unsalted butter Salt and pepper 1 ½ pounds sweet Italian sausage 1 red bell pepper, stemmed, seeded, and sliced thin1 small onion, halved and sliced thin1 (14.5-ounce) can crushed tomatoes ¼ teaspoon red pepper flakes ½ cup pitted kalamata olives, halved
Before You Begin
For a spicy kick, use hot Italian sausage.
Instructions
- Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover to keep warm.
- Cook sausage in 12-inch nonstick skillet over medium heat until browned on all sides, about 6 minutes. Increase heat to medium-high, add bell pepper and onion, and cook until vegetables are softened, 4 to 6 minutes. Add tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes. Cook until sauce has thickened slightly, about 3 minutes. Remove from heat and stir in olives.
- Divide polenta among 4 bowls and top with sausage and sauce. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 cups water
1 cup instant polenta
3 tablespoons unsalted butter
Salt and pepper
1 ½ pounds sweet Italian sausage
1 red bell pepper, stemmed, seeded, and sliced thin
1 small onion, halved and sliced thin
1 (14.5-ounce) can crushed tomatoes
¼ teaspoon red pepper flakes
½ cup pitted kalamata olives, halved
Ingredients
4 cups water
1 cup instant polenta
3 tablespoons unsalted butter
Salt and pepper
1 ½ pounds sweet Italian sausage
1 red bell pepper, stemmed, seeded, and sliced thin
1 small onion, halved and sliced thin
1 (14.5-ounce) can crushed tomatoes
¼ teaspoon red pepper flakes
½ cup pitted kalamata olives, halved
Ingredients
4 cups water
1 cup instant polenta
3 tablespoons unsalted butter
Salt and pepper
1 ½ pounds sweet Italian sausage
1 red bell pepper, stemmed, seeded, and sliced thin
1 small onion, halved and sliced thin
1 (14.5-ounce) can crushed tomatoes
¼ teaspoon red pepper flakes
½ cup pitted kalamata olives, halved
Why This Recipe Works
For a spicy kick, use hot Italian sausage.
Before You Begin
For a spicy kick, use hot Italian sausage.
Instructions
- Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover to keep warm.
- Cook sausage in 12-inch nonstick skillet over medium heat until browned on all sides, about 6 minutes. Increase heat to medium-high, add bell pepper and onion, and cook until vegetables are softened, 4 to 6 minutes. Add tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes. Cook until sauce has thickened slightly, about 3 minutes. Remove from heat and stir in olives.
- Divide polenta among 4 bowls and top with sausage and sauce. Serve.
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