Sausage, Onion and Bell Pepper Brochettes with Gril

Name: Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds assorted sausages, such as Kielbasa, Linguica, Spicy Italian, or Bratwurst, cut into 2-inch slices; 2 red bell peppers, stems and seeds removed, cut into 1-inch pieces; 2 green bell peppers, stems and seeds removed, cut into 1-inch pieces; 3 medium yellow onions, peeled and cut into 8ths; 10 to 12inch-long wooden skewers soaked in water for 30 minutes; Polenta Squares, recipe follows; Recipe courtesy Emeril Lagasse, 2000; 4 cups water; 1 cup polenta; 2 teaspoons salt; 1/2 cup grated Fontina or Monterey Jack cheese; 1 tablespoon minced jalapeno pepper

Servings: persons

2 pounds assorted sausages, such as Kielbasa, Linguica, Spicy Italian, or Bratwurst, cut into 2-inch slices
2 red bell peppers, stems and seeds removed, cut into 1-inch pieces
2 green bell peppers, stems and seeds removed, cut into 1-inch pieces
3 medium yellow onions, peeled and cut into 8ths
10 to 12inch-long wooden skewers soaked in water for 30 minutes
Polenta Squares, recipe follows
Recipe courtesy Emeril Lagasse, 2000
4 cups water
1 cup polenta
2 teaspoons salt
1/2 cup grated Fontina or Monterey Jack cheese
1 tablespoon minced jalapeno pepper

1
Preheat a gas or charcoal grill.
2
Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers.
3
Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes.
4
Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side.
5
Remove the brochettes and grilled polenta from the grill.
6
With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares
7
In a heavy medium saucepan, bring the water to a boil over high heat.
8
Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time.
9
Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.
10
Remove the pan from the heat and stir in the cheese and jalapenos until smooth.
11
Pour the polenta into a lightly oiled, shallow baking dish.
12
Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.
13
Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board.
14
Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds assorted sausages, such as Kielbasa, Linguica, Spicy Italian, or Bratwurst, cut into 2-inch slices, 2 red bell peppers, stems and seeds removed, cut into 1-inch pieces, 2 green bell peppers, stems and seeds removed, cut into 1-inch pieces, 3 medium yellow onions, peeled and cut into 8ths, and more.

Yes, Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions