Grilled sausage and peppers with parmesan polenta
Uncooked turkey sausage(s)
¾ pound(s), sweet Italian variety
Uncooked red onion(s)
1 large, cut into 1⁄4-inch-thick slices
Uncooked bell pepper(s)
2 item(s), medium, assorted colors, seeded and cut into eighths
⅛ tsp, freshly ground
8 oz, low-fat, plain variety, cut into 4 rounds
Grated Parmesan cheese
- Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
- 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.
- 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.
- 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.