“From "Whole Grains, Everyday, Everyway"”

Ingredients Nutrition


  1. To prepare the sausage and peppers: Heat the oil in a large, deep skillet. Add the onion and cook over medium heat, stirring from time to time, until lightly browned, 10 to 15 minutes. Add the garlic and cook for another minute.
  2. Squeeze the sausages from their casings and add to the skillet. Break up the sausage and cook until it is browned. Toss in the peppers and tomatoes. Bring to a boil. Reduce the heat, cover and simmer until the peppers are collapsed and tender, about 20 minute.
  3. While the peppers are simmering, prepare the polenta: In a bowl, blend the polenta with 3 cups of cold water. In a heavy 3 quart pot, bring 2 cups of water and the salt to a rolling boil. Lower the heat slightly. Gradually stir in the polenta mixture. Return to a boil.
  4. Cook uncovered, adjusting the heat so that the polenta simmers, with big bubbles puffing up here and there on the surface. As the mixture thickens, use a large spoon to stir every few minutes, taking care to scrape up grains sticking to the bottom of the pot. The polenta will be done when it becomes thick and creamy, and the cornmeal is soft with no hint of grittiness, 15 to 20 minutes. Stir in a bit more boiling water if the polenta becomes very thick before the cornmeal tastes cooked.
  5. To serve: Stir the basil and mint into the peppers. Season to taste with vinegar, salt and pepper. Spoon the polenta onto individual plates. Top with the pepper mixture. Garnish with cheese and pass extra cheese at the table.

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