Sausage + Polenta Recipe
Roasted fennel sausages, creamy pecorino-polenta, roasted pepper + onion, tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast the Sausages
Preheat your oven to 400°F (200°C). Place the fennel sausages on a baking sheet and roast for 20-25 minutes, turning halfway through, until browned and cooked through.
Cook the Onions and Peppers
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until translucent. Add the roasted red bell peppers and stir to combine. Season with salt and pepper. Set aside.
Prepare the Polenta
In a saucepan, bring 4 cups of water or chicken broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir continuously until the polenta thickens, about 5-7 minutes. Stir in the grated pecorino cheese until melted and creamy. Season with salt and pepper to taste.
Heat the Tomato Sauce
In a small saucepan, heat the canned tomato sauce over low heat until warmed through.
Assemble the Dish
On a plate, spoon a generous portion of the creamy pecorino-polenta. Top with the roasted fennel sausages, sautéed onions and peppers, and drizzle with warm tomato sauce.
