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Recipe for family meals :

Salsicce con Peperoni Misti e Polenta - Sausage with Mixed Peppers and Polenta

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


4 hot Italian sausage
4 sweet Italian sausage with fennel
1/2 cup dry white wine
1/2 cup olive oil
3 Tblsp. minced garlic
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped yellow bell pepper (or substitute
1/2 cup each of green and red)
1/2 cup thinly sliced red onion
1/4 cup fresh oregano leaves
Salt to taste

Creamy Polenta:
4 cups water
1 Tblsp. salt
3 Tblsp. unsalted butter
1 cup polenta
3/4 cup whipping cream
1/2 cup freshly grated Parmesan cheese

  • Prick sausages all over with a fork and place in a lidded sauté pan (no fat or liquid is needed). Brown over high heat on all sides. Turn down heat and add wine carefully (it will sputter). Cover pan and poach sausages gently until done, about 10 minutes.
  • While the sausages are cooking, heat olive oil in a separate skillet over moderate heat. Add garlic and sauté until fragrant. Add peppers, onions and oregano and sauté, stirring often until slightly softened, about 5 minutes. Add salt to taste.

Creamy Polenta:

  • In a large saucepan with a heavy bottom over high heat, bring water, salt and 1 tablespoon of butter to a boil.
  • Slowly whisk in polenta in a steady stream until mixture is smooth. Cook, stirring often with a wooden spoon for 10 minutes.
  • Add cream and cook stirring often until mixture is thick and creamy and tastes fully cooked, about 10 minutes more.
  • Stir in remaining butter and cheese and keep warm until ready to serve.

To serve:

Divide polenta among warm serving plates. Top with sautéed peppers and place one of each kind of sausage alongside.

Serves 4

Shirley Cline