Sausage Peppers And Onions With Grilled Polenta
|Canned chicken broth||5 Cup (80 tbs)|
|Italian polenta/Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Cooked fresh corn/Thawed frozen corn||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||4 Ounce (1 Cup)|
|Red onions||2 Medium, sliced into rounds|
|Green bell pepper||1 Medium, cored, seeded and cut into 1-inch-wide strips|
|Red bell pepper||1 Medium, cored, seeded and cut into 1-inch-wide strips|
|Marsala/Sweet vermouth||1⁄2 Cup (8 tbs)|
|Olive oil||4 Tablespoon|
To make polenta, bring chicken broth to a boil in a large pot.
Add polenta and cook at a gentle boil, stirring frequently, for about 30 minutes.
If polenta starts to stick and burn to the bottom of the pot, add up to 1/2 cup water.
During the last 5 minutes of cooking, stir in corn and butter.
Remove from heat; stir in Parmesan cheese.
Transfer polenta into a greased 13x9-inch baking pan; let cool until firm and set enough to cut. (Polenta can be prepared a day ahead and held in the refrigerator.)
Prick each sausage in 4 or 5 places with a fork.
Place sausages, red onions and bell peppers in a large shallow glass dish or large heavy plastic bag.
Pour Marsala over food; cover dish or close bag.
Marinate in refrigerator up to 4 hours, turning sausages and vegetables several times. (If you don't wish to marinate the sausages and vegetables in Marsala, just eliminate this step.)
Oil hot grid to help prevent sticking.
Cut polenta into squares, then cut into triangles, if desired.
Brush one side with oil.
Grill polenta oil side down, on a covered grill, over medium Kingsford briquets, about 4 minutes until lightly toasted.
Halfway through cooking time, brush top with oil, then turn and continue grilling.
Move polenta to edge of grill to keep warm.
When coals are medium-low, drain sausage and vegetables from wine; discard wine.
Grill sausage on a covered grill, 15 to 20 minutes until cooked through, turning several times.
After the sausage has cooked 10 minutes, place vegetables in the center of the grid.
Grill vegetables 10 to 12 minutes until tender, turning once or twice.