(originally made 9/2008)
I'm ashamed to say that I'm Italian and have never had polenta
before today. Rosie posted this recipe a while back, and it caught my
eye as a great way to introduce polenta to my family. Reviews were
mixed, I enjoyed it, Tim was lukewarm and Jake wasn't impressed. I
did not make the Grilled Pepper Salad, peppers were too expensive this
week and I would have been the only one that ate it. I also made
angel hair tossed with lemon butter sauce.
are somewhat confusing, under the "For the polenta" section it calls for
oil, garlic and rosemary but never says what to do with them. I used
cooking spray on the grates and then brushed the polenta with the
oil. I was afraid to put the garlic on the polenta and then grill it,
for fear it would burn or get bitter.
Overall, I thought it was a hearty, satisfying meal, but not one I'd
make again. Thank you to Rosie for sharing the recipe, I hope that
someone gives this one a try with all the components, I think it would
definitely be a 10 that way!
Grilled Italian Sausage w Parmesan-Encrusted Polenta n Grilled Pepper Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pepper salad:
2 red bell peppers
2 yellow or orange bell peppers
2 green bell peppers
1 clove garlic -- chopped
1/2 teaspoon coarse salt (kosher or sea) -- or more to taste
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley or slivered fresh basil
16 fresh Italian sausages -- about 6 ounces each
For the polenta:
1 1 1/2 pound package commercially prepared cooked polenta
2 tablespoons olive oil -- (2 to 3)
1 clove garlic -- minced
1 tablespoon chopped fresh rosemary or another herb (optional)
1 cup freshly grated Parmesan cheese
Freshly ground black pepper
1. Set up the grill for direct grilling and preheat to medium-high.
2. When ready to cook, place all the peppers on the grate and grill
until the skins are blistered and charred on all sides, 4 to 6 minutes
per side (16 to 24 minutes in all), turning with tongs. Transfer the hot
peppers to a baking dish and cover with plastic wrap. Let the peppers
cool to room temperature, about 20 minutes.
3. Meanwhile, make the dressing. Place the garlic and salt in a
nonreactive mixing bowl and mash to a paste with the back of a wooden
spoon. Add the vinegar and lemon juice and whisk until the salt is
dissolved. Whisk in the oil and parsley.
4. Using the tip of a paring knife, scrape the burnt skin off the
peppers and cut the flesh off the core. Cut the peppers into quarters or
strips and arrange them on a platter, alternating pieces of different
colors. Stir the dressing and spoon it over the peppers.
You can serve it right away with the sausages and polenta, or let it
sit for a few hours (refrigerated) to let the flavors blend. Bring it to
room temperature before topping it with the sausages.
5. Lay the sausages on the hot grill grate, and grill 2 to 3 minutes
per side (8 to 12 minutes, total) or until an instant read meat
thermometer inserted in the sausage (parallel to the grill) registers
160 degrees F. Place the hot sausages on top of the prepared peppers.
6. Meanwhile, while the sausages are cooking, lay the polenta slices
on the hot grill grate and cook, 2 to 4 minutes per side, rotating a
quarter turn after 1 minute, to achieve an attractive crosshatch pattern
of grill marks. Remove to a plate or platter, and immediately sprinkle
the Parmesan cheese on top; a few grinds of black pepper are optional.
Source: Rosie, TOH