Grilled sausage and peppers with parmesan polenta
11
Points®
Total time: 38 min • Prep: 8 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Store-bought, prepared polenta is a great time-saver. It comes in tubes and can be found in the dairy section of most supermarkets in a variety of flavors, such as Italian herb and wild mushroom. However, we recommend using plain polenta for this recipe.This entire meal is cooked on the grill, making the clean up so easy. The smoky heat of the grill adds a wonderful flavor to the sausage. A good trick to determine if the sausage is done is to use an instant read thermometer to take their temperature. Remove the sausage from the grill when the temperature reaches 160°.
Ingredients
Uncooked turkey sausage
¾ pound(s), sweet Italian variety
Olive oil
3 tsp
Balsamic vinegar
1 tsp
Red onion
1 large, cut into 1⁄4-inch-thick slices
Bell pepper
2 item(s), medium, assorted colors, seeded and cut into eighths
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Uncooked polenta
8 oz, low-fat, plain variety, cut into 4 rounds
Grated Parmesan cheese
4 tsp
Instructions
1
Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2
Place the sausages on the grill rack and grill, turning occasionally, until browned and cooked through, 12–15 minutes. Transfer to a plate and keep warm.
3
Meanwhile, combine 2 teaspoons of the oil with the vinegar in a small bowl; mix well. Brush the onion slices and bell peppers with the oil mixture and sprinkle with the salt and pepper. Grill the onions and peppers until well marked and tender, 6–7 minutes on each side; transfer to a cutting board and roughly chop.
4
Brush both sides of the polenta slices with the remaining 1 teaspoon oil. Place on the grill rack and grill 4 minutes; turn and sprinkle each slice with 1 teaspoon of the cheese. Grill 4 minutes longer. Transfer the polenta slices to 4 plates. Top each slice with one-quarter of the vegetables and 1 sausage. Yields 1 slice polenta, 1⁄2 cup vegetables, and 1 sausage per serving.
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