Sweet Italian Sausage with Polenta Bianca and Peperonata

Pairs well with Sonoma Zinfandel

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Ingredients:

Sausage
6 Sweet Italian or Fennel Sausage

Polenta Bianca
3/4 of a cup of white polenta
2 1/4 cups of milk
2 ¼ cups of chicken stock
1/2 cup of grated parmesan
2 tablespoons of butter
Salt to taste

Peperonata
2 tablespoons of olive oil
1 onion julienned
1 tablespoon chopped garlic
2 tablespoons tomato paste
4 bell peppers
1 cup white wine
2 tablespoons olive oil
1 tablespoon chopped parsley
2 teaspoons chopped oregano

Technique:

Begin with Peperonata
1. Add olive oil to sauce pan and heat until hot over medium high heat
2. Add onion and sweat until soft and translucent
3. Add garlic and cook for 1 minute
4. Add tomato paste and cook until it sticks and turns brick colored
5. Add peppers and stir until in corporate
6. Add wine and heat until boil
7. Turn heat to medium low, cover and simmer for 10 minutes
8. Remove cover, stir and cook for 3-5 minutes until liquid reduces and slightly thickens
9. Turn off heat and stir in olive oil, parsley and oregano
10. Season to taste with salt and pepper

Polenta
1. Bring liquids to boil and whisk in polenta
2. Turn heat to medium low and simmer stirring occasionally until soft and creamy
3. Stir in butter and cheese
4. Season to taste with salt

Sausage
1. Grill or roast sausages until fully cooked
2. Place on polenta and top with peperonata

Learn more about the paired 2014 Sonoma County Zinfandel and purchase. >