Creamy polenta and sausage with peppers and some serious Mad Dog kick? Yep, we got all that here. And, you’ll be grateful for the creamy, cheesy polenta on your plate once you bite into one of our scorpion pepper pods.
This is just the sort of recipe that you need on cold autumn evenings; it’s just so comforting and delicious. Luckily, it serves four as it’s written, so you’ll have some leftover for lunch if you’re only making it for a couple of people that can handle the heat.
Then again, maybe not, you might be in for seconds before you know it.
4 tablespoons Butter
1 pound Hot Italian sausage links, pierced with a fork
2 Red bell peppers, sliced
1 Onion, sliced
Salt and freshly ground pepper
3 cups Chicken broth
1 cup Quick-cooking polenta
¼ cup Parmesan, grated
Melt the butter in a large skillet over medium-high heat. Add the sausages and cook, turning as needed, until browned and cooked through. Transfer with sausages to a plate and cover with foil to keep warm.
Add the Mad Dog 357 Scorpion Pepper Pods along with the bell peppers and onions to the skillet. Season with salt and pepper, to taste, turn the heat to medium-low and cook for 10-12 minutes, stirring frequently, until soft. Return the sausages to the pan along with 1 cup of the chicken broth and allow the mixture to simmer until the broth is mostly evaporated.
Meanwhile, cook the polenta with the remaining chicken broth in a large saucepan over medium heat, stirring constantly, for 1-2 minutes until cooked through. (Feel free to add a cup of water, if needed, to prevent sticking.) Remove from the heat and stir in the cheese. Season, to taste, with salt and pepper.
To serve, make a bed of polenta on each plate and top with the Mad Dog pepper and sausage mixture.