Style Grilled Sausages with Polenta
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Style Grilled Sausages with Polenta
From Woman's Day
When it’s not grilling season, turn to an indoor grill pan to make this kicky dish come alive, with Italian sausage and veggies tossed in a caper-enhanced vinaigrette and served on top of ready-made polenta.
By Woman's Day Kitchen
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Nutritional Information
Calories 585
Total Fat 37g
Saturated Fat 10g
Cholesterol 81mg
Sodium 1633mg
Total Carbohydrate 37g
Dietary Fiber 5g
Sugars n/a
Protein 25g
Calcium --
Charles Schiller
Serves: 4
Total Time: 35 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
1 small eggplant (about 12 oz), cut lengthwise in 1?2-in.-thick slices
2 large bell peppers, cut in 1?2-in. rings
1 large Italian frying pepper (cubanelle), cut in half lengthwise
1 medium onion, cut in 1?2-in.-thick slices
Nonstick spray
1/2 cup(s) balsamic vinaigrette
1 tablespoon(s) small capers, preferably nonpareil
4 links sweet or hot Italian sausage (1 1?4 lb), slit down center and opened like a book
1 tube (18 oz) ready-to-heat polenta, cut in 12 slices
Shredded Parmesan cheese, for serving
Directions
Heat outdoor grill. Coat vegetables with nonstick spray. Grill 10 to 12 minutes, turning once, until just tender. Remove to a cutting board; cut in bite-size pieces. Toss with vinaigrette and capers.
Grill sausages cut side down 8 minutes. Coat polenta with nonstick spray. Turn sausages. Add polenta to grill and grill all 6 minutes, turning polenta once, until sausages are browned and cooked through.
Serve sausages with polenta and vegetable mixture.
When it’s not grilling season, turn to an indoor grill pan to make this kicky dish come alive, with Italian sausage and veggies tossed in a caper-enhanced vinaigrette and served on top of ready-made polenta.
By Woman's Day Kitchen
Be the first to rate this recipe
Recipe Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 585
Total Fat 37g
Saturated Fat 10g
Cholesterol 81mg
Sodium 1633mg
Total Carbohydrate 37g
Dietary Fiber 5g
Sugars n/a
Protein 25g
Calcium --
Charles Schiller
Serves: 4
Total Time: 35 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
1 small eggplant (about 12 oz), cut lengthwise in 1?2-in.-thick slices
2 large bell peppers, cut in 1?2-in. rings
1 large Italian frying pepper (cubanelle), cut in half lengthwise
1 medium onion, cut in 1?2-in.-thick slices
Nonstick spray
1/2 cup(s) balsamic vinaigrette
1 tablespoon(s) small capers, preferably nonpareil
4 links sweet or hot Italian sausage (1 1?4 lb), slit down center and opened like a book
1 tube (18 oz) ready-to-heat polenta, cut in 12 slices
Shredded Parmesan cheese, for serving
Directions
Heat outdoor grill. Coat vegetables with nonstick spray. Grill 10 to 12 minutes, turning once, until just tender. Remove to a cutting board; cut in bite-size pieces. Toss with vinaigrette and capers.
Grill sausages cut side down 8 minutes. Coat polenta with nonstick spray. Turn sausages. Add polenta to grill and grill all 6 minutes, turning polenta once, until sausages are browned and cooked through.
Serve sausages with polenta and vegetable mixture.
PR