Cheese polenta with crusco peppers and sausage

Ready in 20 minutes | for 2 people

Delicious and nutritious, this cheese polenta with crusco peppers and sausage is perfect for enjoying autumn or winter evenings with your loved ones!

Ingredients

• 1 package of Arnaboldi Valdostana polenta with cheeses
• 3 fresh sausages
• 10 dried peppers (crusco variety)
• fresh rosemary to taste
• seed oil to taste

Preparation

Heat a pan and, when it's hot, add the diced sausage and fresh rosemary. Cook over low heat with the lid on for about 10 minutes, then remove the lid and finish cooking.

Meanwhile, clean the dried peppers: remove the stems and seeds. Heat a generous amount of seed oil in a saucepan; once hot, add the peppers. As soon as they swell, flip them and cook on the other side (Caution: this is a very quick process; the peppers must cook very briefly, as they tend to burn quickly). Drain the peppers on paper towels to remove excess oil and season with salt to taste.

Cook the Arnaboldi Valdostana polenta with cheeses according to the package directions. In a saucepan, bring 800 ml of cold water to a boil with a knob of butter. Once boiling, pour in the contents of the packet, stirring frequently. Cook until the water is completely absorbed.

The preparation is complete. Arrange the polenta on a polenta plate or baking dish and garnish with the sausage and its sauce, the whole peppers, and a sprinkling of crushed peppers. Enjoy!

Recipe by

NotOnlyCrianza