It’s been said that imitation is the most sincere form of flattery.
But the way I see it, someone asking for the recipe of something you made is a greater form of flattery.
Which, I suppose, is kind of the same thing, because they’re imitating something you made.
I think I need to stop talking, because I’m starting to make too much sense to myself, which is usually a clear indicator that I’m not making any sense to anyone but myself.
Anyway, without further ado, and a whole lot of hullabaloo, here is the recipe for my version of sausage and peppers, provided so that my wonderful friend Lana can recreate/imitate this dinner for her wonderful husband James, who enjoyed this so much at our home last week.
Sausage and Peppers with Creamy Polenta
- 2 lbs. hot Italian Sausage
- 2 large white onions, sliced
- 3 red peppers, cored and sliced
- 3 tbs. olive oil
In a large pan, heat the olive oil over medium-high heat. Add the onions, season with black pepper, and sauté , stirring occasionally, until they are tender and starting to brown, about 5 minutes. Add the sausages, and cook, stirring often to prevent sticking, for about 10 minutes. Add the peppers, stir everything together, and cook for about another 10 minutes, or until the sausages are cooked through and the peppers are tender. Serve over creamy polenta.
Creamy Polenta – adapted from Emeril Lagasse
4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tbs. butter
2 cups polenta (or cornmeal)
1 cup Parmigiano-Reggiano
In a large saucepan, bring the water, milk and butter to a boil, then whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Cook until the polenta is thick, smooth, and creamy, then stir in the Parmesan cheese. Serve hot with the sausage and peppers.