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Sausage & Peppers with Truffle Grilled Polenta

January 27, 2016

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.


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