Roasted Sausages, Peppers and Onions with Creamy Corn Polenta
Morning dog walks with Kristin and Marybeth are my therapy. As we stroll throughout our neighborhood (the pace is set by my big, old dog who doesn’t do more than meander, these days), we discuss everything from family, health, work, home projects, relationships, to do lists, travel (or travel dreams), and of course, food. These walks are sometimes a quick fix and other times the anchor to my day. When Hoover is no longer in the picture, I’m going to have to pick up the pace but nothing will keep me away from these daily therapy sessions. I wouldn’t trade them for the world.
On this particular morning, Kristin couldn’t make it (this happens on occassion when the timing doesn’t work for one of us) and Marybeth and I were discussing our respective cooking ruts. It was the dead of winter, Covid was once again in full-swing and there just wasn’t much to discuss, let alone get excited about. But Marybeth lit up when she described the meal that she had made the night before, Roasted Sausages, Peppers, and Onions with Creamy Corn Polenta. Sausage and Peppers I had made before but this was Ina Garten’s version from Modern Comfort Food and the Corn Polenta that she suggested serving alongside, sealed the deal. Per Marybeth’s suggestion, I didn’t use quite as many peppers as Ina suggests (I left out the poblanos because I’m not a huge fan) and admittedly, I used far less butter in the polenta that the recipe dictates but Ina Garten is the Queen, so I will post her recipe as written and make my suggestions on the side. You do as you choose but certainly do as I did which was, head to the store immediately to pick up whatever ingredients you need to get this sheet pan supper on the table tonight.
I should also note that half the sausages that I used were meatless, which worked out well and met my families needs. And, if you are just looking for an easy dinner that is truly one pan, skip the polenta and replace it with some Bob Evans mashed potatoes that you can pick up in the refrigerator section of your supermarket. Enjoy!
Roasted Sausages, Peppers and Onions
Ingredients
- 2 large yellow onions cut in 1/2-inch wide wedges through the core
- 2 large red bell peppers cored, seeded, cut into 1/2-inch strips
- 2 large orange bell peppers cored, seeded, cut into 1/2-inch strips
- 2 large poblano peppers cored, seeded, cut into 1/4-inch strips
- 1 med fennel bulb halved, cored, sliced crosswise 1/4-inch thick
- 2 Tbls minced garlic 6 cloves
- 1 tsp dried oregano crumbled in your hands
- kosher salt and freshly ground black pepper
- good olive oil
- 1 lb sweet Italian sausage
- 1 lb hot Italian sausage
- 1 pint red cherry tomatoes
- 1/3 cup dry white wine
- 1/2 cup julienned fresh basil leaves
- freshly grated Parmesan cheese for serving
Instructions
- Preheat oven to 400F. Arrange two racks evenly spaced in oven.
- Put the onions, peppers, fennel, garlic, oregano, 1 Tbls salt and 1 1/2 tsp pepper in a large (14" x 18") roasting or shet pan. Add 1/4-cup olive oil and toss well. Don't crowd everything in a smaller pan, the vegetables won't brown).
- Separately, on another sheet pan, toss the sausages with 2 Tbls olive oil and spread them out in one layer. Place both pans in the oven for 20 minutes.
- Toss the vegetables and transfer the sausages to the roasting pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly.
- Off the heat, sprinkle on the basil, toss well, and serve hot with grated Parmesan on the side.
Fresh Corn Polenta
Ingredients
- 3 c chicken stock
- 1 1/2 tsp minced garlic 2 cloves
- 3/4 c fine cornmeal such as Indian Head
- Kosher salt and freshly ground black pepper
- 4 Tbls unsalted butter (I used 1 Tbls)
- 3 c fresh corn kernals cut off the cobs 4 large ears
- 1/2 c freshly grated Parmesan cheese
- 2 Tbls creme fraiche I omitted
Instructions
- Combine the chicken stock, 1/2 c water, and the garlic in a large saucepan and bring to a full boil over high heat. Slowly add the cornmeal while whisking constantly to ensure there are no lumps. Switch to a wooden spoon, add 1 1/2 tsp salt and 1 tsp pepper, and simmer over low heat for 15 minutes, stirring often, until the polenta is thick but still creamy. (The timing will depend on the cornmeal you use). Be sure to scrape the bottom of the pan with the wooden spoonso that the bottom does not burn.
- Meanwhile, heat the butter in a large (12-inch) saute pan over medium heat. Add the corn and cook for 5 to 8 minutes, depending on the starchiness of the corn, until the corn is cooked through and starting to brown around the edges of the pan.
- Off the heat, stir the corn, Parmesan and creme fraiche into the polenta. Taste for seasonings and serve hot.