FAMILY KITCHEN ADD A SIDE! SOFT POLENTA
Easy Italian Sausage & Peppers My sister was hosting a birthday party and asked me to bring sausage and peppers. I’d never made them before, so I altered a braised pepper recipe. Now family members request this dish often. —Jeanne Corsi, Arnold, PA
Bring 6 cups chicken broth or water to a boil in a large saucepan over high heat. While whisking constantly, slowly add 2 cups cornmeal. Continue whisking until mixture thickens, 2-3 minutes. Reduce heat to low; cook 45 minutes, stirring occasionally, until polenta is smooth and is the consistency of soft scrambled eggs. If desired, stir in ¹ ₄ cup butter or olive oil, and salt and pepper to taste. Serve immediately. Makes 12 servings.
Prep: 15 min. • Cook: 30 min. Makes: 12 servings 3 lbs. Italian sausage links, cut into ³ ₄-in. slices 4 medium green peppers, cut into thin strips 1 medium onion, thinly sliced 1 Tbsp. butter 1 Tbsp. olive oil 3 Tbsp. chicken broth 6 plum tomatoes, coarsely chopped 1 Tbsp. minced fresh parsley ¹ ₂ tsp. salt ¹ ₄ tsp. pepper ¹ ₂ tsp. lemon juice
1. In a Dutch oven or large skillet, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. 2. Cook, covered, until vegetables are tender, about 30 minutes, stirring occasionally. Serve with a slotted spoon. 1 SERVING 224 cal., 17g fat (6g sat. fat), 48mg chol., 657mg sod., 5g carb. (3g sugars, 1g fiber), 12g pro. 1
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DECEMBER/JANUARY 2022 TASTEOFHOME.COM
Easy Italian Sausage & Peppers
