Grilled sausage and sauteed vegetables on top of a creamy polenta make for a hearty and healthy meal. Polenta can be found in convenient tubes in most grocery stores these days, and can easily be thickened to make a creamy polenta.
Grilled Sausage with Polenta and Vegetables
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- Cook Time
- Minutes
Ingredients
- 1 medium Yellow Onion, cut in half and then lengthwise into 1/4" strips
- 1 large Zucchini, sliced in 1/4" rounds
- 1 large Red Bell Pepper, cored, seeded and cut lengthwise into 1/4" strips
- 1 lb. Chanterelle Mushrooms, cut into 1/2" slices (Cremini or Button mushrooms as options)
- 2 Tbsp. unsalted Butter
- 1/2 cup dry White Wine
- 3 cloves fresh Garlic, finely chopped or pressed
- 2-3 Tbsp. Olive Oil
- 1 tsp. fresh Rosemary, finely chopped
- 2-3 tsp. Salt
- Freshly ground Black Pepper to taste
- Freshly grated Pecorino Romano or Parmesan Cheese (optional)
Instructions
- Begin by pre-cooking the sausages. Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don’t place sausages in yet. Bring the water to a boil, and then turn off heat completely. Immediately place the sausages in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausages in the hot water for 7 minutes. Remove sausages and pat dry. This can be done up to a day ahead of time, just store the sausages in the refrigerator until they are ready to be cooked.
- Melt the butter over medium heat in a 12" non-stick pan, add the mushrooms and rosemary and sauté 3-4 minutes until they start to get soft. Add the wine and cook until it has almost evaporated and the mushrooms are soft. Season to taste with salt and pepper. Set aside.
- In the same pan over medium heat, add 2 Tbsp. olive oil and add the onions, peppers and about 1 tsp. salt. Saute until soft, about 12-15 minutes. Add the zucchini, garlic and a pinch of salt, cook an additional 5 minutes, until tender. Add the mushrooms back into the pan and keep warm.
- Tube polenta can easily be turned into creamy polenta. Remove plastic film and cut the polenta into 1/2" cubes. Place in a saucepan over medium heat. As the polenta begins to warm, add tablespoons of chicken broth and using a fork, mash to soften. Add butter or parmesan cheese to thicken for a flavorful, creamier polenta. Add salt & pepper to taste and keep warm.
- Pre-heat grill on medium heat and place pre-cooked sausages on the grill, close lid for about 5 min. per side. Inside temperature should reach 160°.You can also brown the sausages in a skillet with 1 Tbsp. olive oil on medium heat, 5 minutes per side.
- Place on platter and serve with the polenta and sauteed vegetables.
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