Polenta with Sausage, Peppers, and Olives. New Music From Lea Porcelain.

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Usually once May rolls around, I am thinking of light, summery meals. Not so much this May. Since the month began it has been cool, rainy and damp here in Vermont. To cut the gloom, something warm and comforting feels like the best choice.

That is where Polenta with Sausage, Peppers, and Olives comes in. It’s homey and downright delicious. I changed out the red bell pepper for a handful of peppadew peppers for a bit more excitement.

Polenta with Sausage, Peppers, and Olives

Ingredients:

4 cups water
1 cup instant polenta
3 tablespoons unsalted butter
Salt and pepper
1 1/2 pounds sweet Italian sausage
1 red bell pepper, seeded, and sliced or 6 peppadew peppers, chopped
1 small onion, halved and sliced thin
1 (14.5-ounce) can crushed tomatoes
1/4 teaspoon red pepper flakes
1/2 cup pitted kalamata olives, halved

Directions:

1. Bring water to a boil in a large saucepan. Whisk in polenta. Reduce heat to medium-low and cook until thickened, about 3 minutes. Remove from heat and stir in the butter, 1 teaspoon salt and 1/2 teaspoon pepper. Cover to keep warm.

2. Cook sausage in a large skillet over medium heat until browned all over, about 6 minutes. Increase heat to medium-high and add peppers and onion. Cook until vegetables are softened, about 5 minutes. Add tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and pepper flakes. Cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in olives.

3. Divide polenta among 4 bowls then top with sausage and some of the sauce.

Serves 4

Recipe from Cook’s Country Magazine

This reminds me of the dark, deep voiced, synth-heavy stuff I used to love in the 80s. Oh, who am I kidding…the stuff I still love.