for family meals :
con Peperoni Misti e Polenta - Sausage with
Mixed Peppers and Polenta
recipe was sent to me by Shirley Cline.
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!
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.
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
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
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.
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.
a large saucepan with a heavy bottom over high heat,
bring water, salt and 1 tablespoon of butter to a
whisk in polenta in a steady stream until mixture
is smooth. Cook, stirring often with a wooden spoon
for 10 minutes.
cream and cook stirring often until mixture is thick
and creamy and tastes fully cooked, about 10 minutes
in remaining butter and cheese and keep warm until
ready to serve.
polenta among warm serving plates. Top with sautéed
peppers and place one of each kind of sausage alongside.