A Dish of Pure Comfort and Luxury Eating
This Italian-inspired dish is warming you from the inside and out. Extra creamy buttery polenta is topped with roasted tomato, pepper, and sausage sauce. Finished with lashings of grated Parmesan cheese and served with a glass of red wine, you’ll be smiling for hours after eating.
Take Your Time When Making This Dish
This is not a quick weeknight meal, it’s a special dish meant to be savored while cooking and eating. With 1.5 hours of cooking time, roasting tomatoes brings out their sweet, savory, umami flavor, while cooking the peppers requires patience for a juicy, collapsed result – worth every effort for an unforgettable sauce.
Explore More Recipes on Flaevor
Sausage Peppers and Polenta
Warming buttery creamy polenta topped with roasted tomato, pepper and sausage stew. A luxurious lunch or dinner.
Servings: 4
Ingredients
- 8 sausages
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic crushed
- 1 tbsp fennel seeds
- 6 tomatoes
- Olive oil
- 1 tsp chilli flakes
- Salt and pepper
- 250ml chicken stock
- Grated parmesan for serving
- Olive oil for drizzling
Polenta
- 1 cup 250ml instant polenta
- 5 cups light chicken stock 1250ml
- 3 tbsp butter
- 1/4 cup grated parmesan 60ml
Instructions
- Preheat oven to 200°C
- Cut tomatoes in half, place on a roasting tray, drizzle with oil, sprinkle with salt and roast for 45 minutes.
- Fry sausages in a little oil until nicely browned and cooked through. Remove and set aside. Keep frying pan and juices for later.
- Slice peppers in half. Remove stem at top and clean out seeds and excess white parts from the inside. Slice peppers lengthways into strips.
- Using the sausage pan and its oil, fry peppers along with garlic and crushed fennel for 15 minutes until starting to collapse and gain colour. Season with salt as frying.
- Remove tomatoes from oven and transfer to a blender. Add chicken stock and blend until smooth.
- Pour sauce over peppers, bring to the boil then cover and turn to simmer. Let the tomato pepper sauce slowly cooking down for 25 – 30 minutes until peppers are soft and juicy.
- Cut sausages in half lengthways and add to the tomato peppers sauce. Keep on a very low leat to warm the sausages into the sauce but not to overcook them. Taste and season with salt and pepper as necessary.
- Prepare the polenta: Bring chicken stock to the boil and gently whisk in the polenta. Turn to medium-low heat and continue to stir every minute or so until smooth and creamy, approx 10 minutes. Remove from heat, stir through butter, add parmesan, and season with salt and pepper.
- Divide polenta between bowls. Top with sausage ragu. Drizzle with olive oil and sprinkle with parmesan.