Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin olive oil

  2. 1 1/2 pounds sweet Italian sausage, removed from casings and crumbled

  3. 1 cup chopped onions

  4. 1 cup chopped green bell peppers

  5. 1/2 cup chopped red bell peppers

  6. 1 teaspoon minced garlic

  7. 1 1/2 teaspoons Emeril's Italian Essence

  8. 2 cups canned whole tomatoes with their juice, crushed

  9. 1/4 teaspoon freshly ground black pepper

  10. Salt to taste, depending on saltiness of sausage

  11. Creamy Polenta

  12. 2 tablespoons cold unsalted butter, cut into small pieces

  13. 1/2 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350?F.

  2. Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with a wooden spoon, about 5 minutes. Transfer the sausage to a paper towel-lined plate. Add the onions and bell peppers to the pan and cook until they begin to soften, about 2 minutes. Add the garlic and Italian Essence and cook for another 2 minutes. Return the sausage to the pan, stir to mix, and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt. Pour the sausage mixture into a 9 x 13-inch baking dish, distributing it evenly. Pour the polenta on top, spreading it evenly with a rubber spatula. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.

  3. Makes 8 to 10 servings


Send feedback