Sunday, October 6, 2013

Grilled Italian Sausage w Parmesan-Encrusted Polenta

(originally made 9/2008)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.

The directions 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. Serve immediately.
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Source: Rosie, TOH
  "http://community.tasteofhome.com/forums/p/655199/5526266.aspx#5526266"

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