Sausage and Peppers is a very prevalent dish in the Chicago area. While I was growing up there, you saw them at almost every summer food festival, every restaurant had their special recipe for Sausage and Peppers, and my Italian side always served them at get-togethers. Always served with grilled onions, and to me, Sausage and Peppers means summer in Chicagoland.
Now that I am raising my family in Iowa, I have to make my own, not that I am complaining.
Last week, I made Sausage and Peppers Polenta Bowls for my husband’s birthday dinner. I used Aidells® chicken Sausage and also added Cupcake® Merlot for some serious depth of flavor. This dish was gluten-free and full of flavor.
Aidells® sausage is awesome. It is wonderfully flavored, it’s gluten-free and they have no added nitrates or hormones. It is also fully cooked and is perfect for a quick summer supper. I also love Cupcake® wine. I personally love dry reds. Cupcake® wine is reasonably priced and adds tons of flavor to Italian cooking.Cupcake® wine is also a favorite of mine to share with friends during summer get-togethers.
If you are looking to make a summer meal with this combo, you can surly purchase them together at Kroger, Ralphs, Safeway, Vons, Pavilions, Albertsons, Publix, Giant, Stop and Shop or Hannaford. Trapiche wines are also available for purchase at these stores.
It took hardly any time at all to prepare these sausage and peppers. And polenta literally only takes 5-6 minutes to make. I topped these sausage and peppers with cherry tomatoes and fresh mozzarella cheese. I bet you could get really creative with the toppings on this dish.
Sausage and Peppers Polenta Bowls ( Serves 4)
1-2 tablespoons of olive oil
2 bell peppers- chopped into thin strips. – it looks prettier if you use 2 different colors of bell peppers
1 small to medium onion- chopped
2 cloves of garlic- minced
3/4 cup of chipped cherry tomatoes
2 teaspoons of oregano- or Italian seasoning
1/2 cup of Cupcake® merlot
4 Aidells® Roasted Garlic and Gruyere Cheese Chicken Sausage – cut into rounds.
2 cup milk
2 cups of water
1 cup of cornmeal
5-6 ounces of fresh mozzarella cheese
1/2 cup of cherry tomatoes- chopped
Method: In a saucepan over medium heat, sautee olive oil, chopped onion, garlic and chopped peppers until the peppers are soft and the onions are transparent. Add wine, oregano, and cherry tomatoes to the pan. Cook until the wine has reduced and the tomatoes have soften. Add the sausage and continue to cook. Cook until the sausage is lightly browned. remove from pan. Make the Polenta. In a saucepan, bring two cups of milk and two cups of water to a boil. add in the cornmeal slowly while stirring rigorously. remove from heat and keep stirring until you achieve a cornmeal “mush” texture. Immediately add the polenta to pasta bowls. Top with sausage and peppers. Garnish with mozzarella cheese and cherry tomatoes.
This dinner was fabulous! I love this gluten-free version of sausage and peppers. I can’t wait to prepare it for some of my friends and family-who are gluten-free. Plus, drink some Cupcake® wine with my peeps this summer!
This is a sponsored conversation written by me on behalf of Aidells® & The Wine Group. The opinions and text are all mine.