In the past, I haven't been such a fan of Real Simple's recipes, but lately, I've had a couple of decent ones. Tonight I made Sausage and Peppers with Crispy Polenta and it wasn't bad. It was really easy to make and it came together in about half and hour. It didn't even require much attending to, so I was free to chop at my leisure and sip a glass of wine along the way.
Now, that's my kind of dinner prep. I like my evenings to be relaxing.
The onions were the best part. Maybe they're supposed to caramelize, or maybe it's the magic of my cast iron skillet (which is perfect for a dish like this, by the way), but they were brown and soft and delicious.
Overall, I wouldn't say this is much different than your average sausage and peppers. The only difference is really the addition of
white wine and thyme and, of course, serving it over polenta rounds.
To make this healthier I used half the oil and used turkey sausage links rather than regular sausage. The nutritional info is on the recipe as written, and with my tweaks it came out to 7 points per serving, which makes it probably somewhere in the 250-300 something calorie range.
To make this healthier I used half the oil and used turkey sausage links rather than regular sausage. The nutritional info is on the recipe as written, and with my tweaks it came out to 7 points per serving, which makes it probably somewhere in the 250-300 something calorie range.
If you have a favorite sausage and peppers recipe I won't try to sway you. I'm sure this version isn't necessarily better. But if you're like me and have never really made Sausage and peppers, well then, this one is a good start.
2 comments:
I'm intrigued by the polenta. I'm almost ashamed to say I've never eaten it, but I'm seeing it being used more and more. I may have to give it a try after seeing the rounds you've made, they do look simply delicious.
Pre-made logs are easiest, but I couldn't find them.
I made them from the soft polenta recipe I always use, except I skipped the butter.
If making the whole recipe, you can put it in a loaf pan, put it in the fridge until firm (I make this the night before) and then slice. You can broil or pan fry to crisp it up.
Mine are round because I put it in ramekins rather than a loaf pan.
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