Turkey Sausage With Polenta and Peppers

This is one of my favorite meals. It is really simple, but the flavors are perfect together. I always use hot turkey Italian, but you can use which ever you want.

4 sausages, uncooked
1 small red pepper, sliced
1 small green pepper, sliced
1 onion, sliced
1 recipe Perfect Polenta, below

Place sausages in a shallow pan and add enough water to reach halfway up the sausages. Cook over medium high heat for about 5 minutes and then turn over. If necessary, pour out water and brown sausages.

In another pan, heat a little oil over medium heat. Add peppers and onion and cook until soft.

Serve both over polenta.


Perfect Polenta
I love polenta, but it needs to be creamy and smooth. I have worked on making it perfect for a while, and I am proud to say, I think I have perfected it.

4 c water

1 c dry polenta

3 cloves garlic, minced or crushed

1 tbs heavy cream, milk, or half and half (whatever you have on hand)

Up to 2 tsp salt (Add by ½ tsp and taste after each addition)

Pepper to taste

A handful of good Parmesan

Boil 3 cups of the water in a medium pot. Whisk in polenta and turn down to medium heat. Once polenta begins to thicken, add another ¼ c of the remaining water and stir in quickly, allow to thicken again. Repeat until you have added the remaining cup, stirring frequently. This will help the polenta become soft and creamy. Once all the water is in and the polenta is fully cooked (this should take about 20-30 minutes) stir in the garlic, cream, and salt. Season with pepper and toss in the Parmesan.