Tuscan Polenta

Fred has been exercising like a fiend lately. He hiked to the top of Pheifferhorn on Saturday (which to his delight included using his ice axe). The hike took 9 hours to complete and included sliding down a snow field in his shorts. Wednesday he rode his bike many miles UP the 9% grade Little Cottonwood Canyon and then last night he climbed ropes for 4 hours on the granite cliffs near our home. Let's just say his appetite is hearty! This Tuscan Polenta recipe is one of his favorites and even though its more of a cold weather dish I thought I'd make it for him this week.

I start by browning one pound of Harmon's sweet Italian sausage with one medium chopped onion. We have tried a few different sausages in this dish and Harmon's is THE BEST. It may be that they have left out the stronger fennel taste or maybe the red pepper but all I know is we won't use anything else. But I am sure you will be happy with your favorite sausage in this recipe.

I then add one can cannellini beans and one can diced tomatoes. Be sure to rinse the beans. I like the SW brand tomatoes because there is less liquid than other brands I've tried. If you open your tomatoes and it looks too watery, just pour a little out. You will need some though to create a saucy consistency. Heat this all up on medium heat, cooking without a cover until you get a good consistency. Not too watery, not too dry. Is that too vague? (BTW, Fred and I like more beans and tomato so we add an extra can of each. But I drain off the liquid from the second can of tomato)

Next is the polenta. This recipe uses tube polenta. You may have to shop around a bit for this but should be available in the larger grocery stores near the other Italian foods. Split the wrapper down the middle and take off. Cut your slices about 1/3 inch thick (I get 12 to 15 slices), spray or brush olive oil or Pam on each side and grill for 5 minutes on each side.

Place 4 to 6 polenta rounds on each plate and top with your sausage mixture. I add a bit of fresh basil, basil oil or pesto on the side for flavor. Or you can mix it straight in to the sauce. Top wtih shredded parmesan.


Tuscan Polenta

1 pound Italian Sausage
1 Medium yellow onion, chopped
1 -14 oz can Cannellini Beans, drained and rinsed
1- 14 oz can dice tomatoes
(salt to taste)

1 tube Polenta
Olive oil
Shredded Parmesan


Brown sausage and onions until sausage is slightly pink. Add tomatoe and beans, making sure to rinse off beans. Cook about 10 minutes on medium high heat or until sausage is done and sauce is
reduced a bit.

Slice polenta in 1/3 inch rounds and spray or brush with olive oil. Grill for 5 min on each side. Place polenta slices on plate and ladle sausage mixture on top. Top with basil or a bit of pesto if you have it as well as parmesan.

Mardi Gras Stuffed Peppers

Aren't the colors fantastic? What's that produce slogan? Eat Your Colors? Well, my, my, you must certainly fulfill a good portion of your daily requirements with this dish. My Mardi Gras Stuffed Peppers are filled with wheat berries, brown rice, onion, garlic and Italian cheeses. I add chopped Roma tomatoes on top with lemon juice and a little drizzle of olive oil, then bake. This recipe got rave reviews at home. Add a healthy dollop of your favorite marinara on top and you get your lycopene too!

When prepping for this recipe, you have a choice of using Bulgur or Wheat Berries. Maybe they are the same thing but all the research I did told me that Bulgur can just be soaked in hot water and its ready to serve. Wheat Berries, on the other hand, must be cooked ahead. Follow the package instructions or boil about 45 -55 minutes or until they are not crunchy, just firm, then drain. Make extra and throw them in salads or soup.

I bought a variety of bell peppers. Cut the tops off (about 1/2 below rim) and clean out. Remove the stem from the top and chop the leftover pieces into 1/4 inch pieces.

You will also chop one medium onion (or 1/2 if you don't like alot of onion) and chop your mushrooms into the same size pieces as the onion and peppers.

Heat 2 TB olive oil then add your chopped bell peppers, onion and mushrooms. Stir until the onions are clear. Be careful not to burn.

In a large bowl mix your wheat berries, rice, hot vegetables and cheese. Add salt and pepper. Be sure to mix the hot veggies with the rice and wheat before mixing in cheese. It will keep the cheese from clumping all together from the heat of the vegetables. Stuff your peppers, top with chopped Roma tomatoes, drizzle with oil and lemon, cover with foil and bake at 350 for 45 to 60 minutes, depending on how soft you live the bell peppers. We removed ours at 40 minutes because Fred was just too darn hungry to wait any longer! They were still crunchy but hot inside. Top with marinara.

Mardi Gras Stuffed Peppers

1 Cup wheat berries or bulgur (prepared as directed on packaging)

6 Bell peppers

4 Cups mushrooms, chopped

1 Onion, medium chopped

2 Cloves garlic minced

3/4 tsp salt

3/4 tsp black pepper

1 Cup Italian blend cheese, shredded (usually includes Mozarella, Parmesan, Asiago, Romano)

2 Tbs lemon juice

3 Plum tomatoes, slice in half, take out seeds and wet pulp, then chop

2 Cups marinara of your choice

Bake 45 to 60 minutes in a 350 degree oven.