Polenta alla Spianatora is a crowd-pleasing dish featuring creamy polenta topped with a medley of sweet and hot Italian sausages, caramelized onions, and colorful bell peppers.
Ingredients: 2 cups polenta. 8 cups water. 2 teaspoons salt. 2 tablespoons unsalted butter. 1 cup grated Parmesan cheese. 1/4 cup olive oil. 2 pounds sweet Italian sausages. 2 pounds hot Italian sausages. 1 large onion, thinly sliced. 4 bell peppers assorted colors, sliced. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes optional. Salt and black pepper, to taste. Fresh parsley, chopped, for garnish.
Instructions: Get 8 cups of water to a boil in a big pot. Whisk the polenta in slowly so that it doesn't form lumps. Put two teaspoons of salt in it. Turn down the heat and let the polenta simmer, stirring it often, for about 25 to 30 minutes, or until it is thick and creamy. Add the grated Parmesan cheese and butter and mix them in well. Stay warm. Warm up the olive oil in a big pan over medium-low heat. It's time to add the sweet and hot Italian sausages. Cook them until all sides are browned. Take the sausages out of the pan and set them aside. Put sliced onions and bell peppers in the same pan. Soak until softened and just starting to turn caramelized. Take the cooked sausages and cut them up into small pieces. Then add them back to the pan with the vegetables. If you want to, add minced garlic, dried oregano, and red pepper flakes. To taste, add salt and black pepper. Add another 5 to 7 minutes of cooking and keep going until everything is hot. Place the sausages and vegetables on top of the polenta that has been fluffy. Add chopped fresh parsley as a garnish. Polenta alla Spianatora is ready for a big group to enjoy! This dish has the comforting creaminess of polenta, the savory goodness of Italian sausages, and the bright colors of vegetables. It's a great recipe for parties and get-togethers.
Prep Time: 30 minutes
Cook Time: 45 minutes
build a pedal steel guitar












