Sausage & Peppers:
6 sweet Italian-style sausage links (pork, turkey or chicken)
3 cups water
3 bell peppers (I used 2 orange & 1 red)
1/2 sunflower oil & 1/2 olive oil to coat bottom of a shallow pan
1 medium yellow onion chopped roughly
1 tsp dried oregano
1/2 tsp dried basil
Salt & pepper to taste
Boil the sausages in the water until fully cooked, then drain but retain the pork broth for later.
Sauté onion in sunflower/olive oil blend over medium heat for 3-5 minutes. Add bell peppers cut into strips and sauté for 3 more minutes. Cut cooked sausage into thirds or quarters and add to the sauté. Cook for 5 more minutes, then add the pork broth back in, and reduce heat to low. Simmer for 20 minutes.
Truffle Grilled Polenta
Pre-cooked and formed polenta cut into individual rounds or squares. (I used Food Merchants Organic Polenta)
12-14 cremini mushrooms, stemmed and sliced
1 shallot sliced thinly
1 garlic clove minced
extra virgin olive oil
grass- fed butter
black truffle oil
salt & pepper to taste
Heat olive oil on medium-low and sauté garlic and shallots for 3 minutes, then add the mushrooms, salt & pepper. Sauté for 5-7 more minutes until mushrooms are cooked through. Meanwhile, heat polenta rounds in butter or olive oil (your choice), for 2-3 minutes on each side. Top with mushrooms and drizzle (sparingly) truffle oil over the top. Serve immediately.