(Serves 5)
We have had some snow the last couple of weekends here in Colorado. While I do like to put on my boots and go out for a walk or play with my son, my favorite part of the winter days is cooking a cozy meal and relaxing with the fire going. This was the meal I made while 14 inches of snow was falling outside, and it didn’t disappoint. My family liked this far more than I expected. It is simple to put together, forgiving with ingredients you have on hand, and the polenta is something the little ones can easily stir and enjoy.
You Will Need:
- 1 package Italian sausage- 5 links, any variety
- 1 bell pepper
- 1 onion
- 1 14-ounce can cherry tomatoes
- 2 cloves garlic
- 2 teaspoons Italian seasoning
- About ¼ cup red wine, I used Nero d’Avola
- About 3 tablespoons fresh parsley, divided
- About 2 tablespoons olive oil
- Kosher salt and black pepper
- 1 cup polenta
- 2 cups water (or chicken stock)
- 2 cups milk
- 1 cup grated parmesan cheese, plus more for serving
- 2 tablespoons butter
Instructions:
- Preheat oven to 325 degrees.
- Over medium high heat, preheat olive oil in a enameled cast iron braiser with cover (or Dutch oven). Place the sausages in the pan and let them brown on the first side before turning and browning the other side – each side will take about 5 minutes.
- While the sausage browns, chop the onion, pepper, and garlic. Stem and chop the parsley, set aside and reserve a little for serving.
- When the sausage is brown (not cooked through), remove from pan and set aside on a plate.
- Add the onion and pepper to the pan. Season with salt and pepper and cook, stirring occasionally, for about 5 minutes. The vegetables should be beginning to soften.
- Add the garlic and Italian seasoning to the pan, stir and cook for a minute or two until fragrant.
- Pour in the wine and stir and scrape the pan until most of the liquid has evaporated. Add the can of cherry tomatoes, including the juice. Add the parsley. Season again with salt and pepper and stir.
- Place the sausages on top, nestling them down into the vegetables. Put the cover on the pan and put in preheated oven. Let cook for about an hour, until the sausages are cooked through and tender and the vegetables have cooked down.
- Meanwhile, prepare the polenta. Place the water and milk in a large saucepan or pot, add about a teaspoon of Kosher salt and bring to a boil.
- Once boiling, reduce the heat and whisk in the polenta, adding it in a slow stream. Let cook, stirring frequently for about 30 minutes.
- Stir in the cheese and butter until melted and the polenta is very soft and creamy. Season with salt and pepper to taste.
- Top the finished sausage and polenta with the reserved parsley.
- Serve the sausage and vegetables on top of polenta, topping with more parmesan cheese.
Summary
Recipe Name
Braised Italian Sausage with Parmesan Polenta
Author Name
Tricia Hewitt-Huckabee
