Herb Grilled Sausage and Peppers with Creamy Polenta is a blend of rustic, hearty flavors balanced by a fresh herb vinaigrette that brings a vibrant twist to this comforting dish. The combination of smoky Italian sausages and grilled bell peppers served over a creamy, cheesy polenta delivers a delightful balance of texture, flavor, and comfort, making it an ideal dish for any occasion.
Whether mild or spicy, Italian sausages develop a smoky char as they grill over medium-high heat, giving them a crisp, caramelized exterior while remaining juicy inside. The richness of the sausages pairs nicely with the slightly sweet and smoky flavors of the grilled bell peppers, which bring vibrant color and natural sweetness to the dish. The mix of red and green peppers creates a visually appealing dish and adds a delicate sweetness that complements the hearty sausages.
A creamy Parmesan polenta base brings this dish together. It’s made by slowly simmering cornmeal in chicken broth, allowing the polenta to absorb the savory notes of the broth and develop a rich, velvety texture. The addition of butter and heavy cream adds an extra layer of creaminess, creating a luxurious foundation for the bold flavors of the sausages and peppers.
To finish, Parmesan cheese is stirred into the polenta, adding a subtle sharpness that balances the richness. The polenta’s smooth texture contrasts wonderfully with the sausage and peppers’ smoky, charred edges, offering the dish a comforting and satisfying element.
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The herb vinaigrette enhances this dish by adding brightness and depth. It’s a simple yet flavorful blend of extra virgin olive oil, white wine vinegar, freshly squeezed lemon juice, and minced garlic. The fresh herbs – parsley, basil, and chives – bring an aromatic freshness that cuts through the richness of the polenta and sausages.
The vinaigrette is drizzled over the dish, offering a refreshing counterbalance to the hearty, smoky flavors beneath. Its tangy, herbaceous qualities provide a welcome contrast, making each bite feel light and vibrant while enhancing the overall flavor profile.
This dish, Herb Grilled Sausage and Peppers with Creamy Polenta, is the perfect marriage of comfort and refinement. The smoky grilled sausages, sweet bell peppers, and creamy polenta create a hearty, satisfying dish, while the herb vinaigrette keeps the flavors fresh and balanced. Whether served for a casual family dinner or a weekend gathering, this dish will impress with its simplicity, bold flavors, and comforting appeal. It’s a modern take on classic flavors that everyone will love.
Herb-Grilled Sausages and Peppers with Creamy Polenta
4
servings15
minutes40
minutes55
minutesHerb Grilled Sausage and Peppers with Creamy Polenta is a hearty and flavorful dish that combines smoky Italian sausages and charred bell peppers with rich, creamy Parmesan polenta. Finished with a zesty herb vinaigrette, this meal offers a perfect balance of savory and fresh flavors.
Ingredients
- For the Grilled Sausages and Bell Peppers:
4 Italian sausages
3 large bell peppers (green and red)
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
- For the Creamy Polenta:
1 cup cornmeal
4 cups chicken broth
1 tablespoon unsalted butter
1/4 cup heavy cream
1/4 cup Parmesan cheese, grated
to taste, salt and ground black pepper
- For the Herb Vinaigrette:
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juiced, freshly squeezed
1 tablespoon Dijon mustard
2 cloves of garlic, minced
1 tablespoon parsley, freshly chopped
1 tablespoon basil, freshly chopped
1 tablespoon chives, freshly chopped
to taste, salt and ground black pepper
Directions
- Grill the Sausages and Bell Peppers:
Preheat your grill to medium-high heat (about 375-450°F). Toss the sliced bell peppers in extra virgin olive oil, salt, and ground black pepper. Grill the sausages for 8-10 minutes, turning occasionally until fully cooked and charred. Grill the bell peppers for 6-8 minutes until softened and slightly charred. Set aside. - Prepare the Polenta:
Bring the chicken broth to a boil in a saucepan. Slowly whisk in the cornmeal. Reduce heat to low, and cook for 20-25 minutes, stirring occasionally. Stir in the butter, heavy cream, and Parmesan. Season with salt and ground black pepper. - Make the Herb Vinaigrette:
Whisk the extra virgin olive oil, white wine vinegar, lemon juice, Dijon mustard, and garlic. Stir in parsley, basil, and chives. Season with salt and ground pepper. - Assemble and Serve:
Spoon servings of polenta into bowls. Top with servings of grilled sausages and peppers. Finish with a drizzle of the vinaigrette and a sprinkle of Parmesan cheese.