Grilled Polidori Italian Sausage on Creamy Polenta is a rustic and satisfying dish that pairs the smoky flavors of grilled sausage with a velvety bed of creamy, buttery polenta. This hearty combination offers a comforting and savory meal that's perfect for those seeking a taste of Italian-inspired comfort food.
20 minutesmins30 minutesmins50 minutesmins
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Ingredients:
1lb.Polidori Italian Rope Sausage
1largeYellow onionjulienned
1largeBell peppers (any color) julienned
1/2lb.Cherry tomatoessliced in half
3wholeGarlic cloves
2tbspOlive oil
Salt and pepper to taste
Fresh basil for garnish
For the Polenta
1/2cupBob's Red Mill Polenta
2wholeGarlic clovesminced
2 1/2cupChicken stock (cut in half for Instant Pot recipe)
1/4cupHeavy cream
1/2 cupParmesan cheesegrated
Salt and pepper to taste
Directions:
Grill sausage to internal temperature of 165 degrees.
Toss onions, peppers, cherry tomatoes, garlic, olive oil, salt and pepper together and place in foil packet. Put foil packet on grill, making sure not to burn contents until vegetables soften.
For Polenta
Place polenta, stock, garlic and cream in small pot and slowly bring to a simmer. Whisking every few minutes to keep it smooth. Once it begins to simmer, place lid on pot and turn heat to low. Still whisking every five minutes or so. Leave on low for at least 20 minutes(may take longer). When polenta has completely softened and desired consistency is reached. Remove lid and add parmesan. Taste and season with salt.
For Instant Pot Polenta
Whisk polenta and 2 cups stock, garlic, and cream in Instant Pot until combined. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. Cook at high pressure for 10 minutes. When timer goes off, manually release pressure. Carefully open lid and whisk polenta until creamy. Add parmesan and season with salt.
Serve with polenta in a platter, topped with fresh sliced basil.