This easy, cheesy dish is warm, hearty, and comforting. Traditional recipes often call for the sausage, peppers, and onions to be served over pasta or tucked into sub rolls, but we loved slow-cooked polenta for our side. An ample shower of freshly ground black pepper and a generous serving of shredded cheese made the polenta an easy choice. We liked Monterey jack cheese for its meltability and its milky flavor, but cheddar would also work well.
Slow Cooked Sausages with Cheesy Polenta
Ingredients
- 1 lb sweet Italian sausage, about 4 links
- 1 small yellow onion
- 1 red bell pepper
- 2 tsp vegetable oil
- 1 cup tomato puree or marinara sauce
- 1 cup polenta, grits, or medium grind cornmeal
- 1 cup shredded monterey jack or cheddar cheese
Directions
Cut onion in half and then thinly slice both halves. Stem and seed red bell pepper, and then thinly slice. Divide peppers and onions between 2 Suvie pans, drizzle each pan with 2 tsp vegetable oil, and a pinch of salt. Insert both pans into your Suvie and broil for 10 minutes, stirring halfway through cooking.
Remove pans from Suvie. Combine onions and peppers in one pan and pour tomato puree over the peppers and onions. Season with 1 tsp salt and ½ tsp black pepper. Nestle sausages into the pan, spooning some of the peppers and onions over the sausages.
In a separate Suvie pan, stir together polenta, 4 cups water, 1 tsp salt, and 1 tsp black pepper. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
Remove polenta from your Suvie and whisk in the cheese. If the polenta looks too thick, stir in up to 1 cup of water, 1 tbsp at a time, until desired consistency is achieved. Season polenta to taste with salt and pepper.
Broil sausages for 10 minutes, or until browned.
Spoon polenta into shallow bowls. Transfer sausages to a cutting board and cut into slices. Divide sausage, peppers, onions, and tomato sauce over polenta.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 445, Total Fat 17g, Total Carbohydrates 43g, Total Sodium 1,950mg, Total Protein 15g
