Sausage, Onion And Bell Pepper Brochettes With Grilled Polen

Recipe Ingredients

2 lbs	908g / 32oz	Assorted sausages - cut 2" slices
		= (such as Kielbasa, Linguica,
		Spicy Italian, and/or Bratwurst)
2		Red bell peppers - stemmed, seeded,
		And cut into 1" pieces
2		Green bell peppers - stemmed, seeded,
		And cut into 1" pieces
3		Yellow onions - peeled, and (medium)
		Cut into 8 wedges
		Wooden skewers - (8" to 10" long) - soaked in water
		For 30 minutes
		Kicked Up Polenta Squares
4 cups	948ml	Water
1 cup	237ml	Polenta
2 teaspoons	10ml	Salt
1/2 cup	118ml	Grated Fontina or Monterey Jack
1 tablespoon	15ml	Minced jalapeño

Recipe Instructions

For the Polenta Squares: In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.

Remove the pan from the heat and stir in the cheese and jalapeños until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.

Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill.

Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes.

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. Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP16) - from the TV FOOD - NETWORK

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