Informations supplémentaires
30 min.
|
793 kcal
|
easy
|
|
Printable version
1. Cook the sausages
Heat a drizzle of oil in a pan over medium heat. Cook the sausages for about 15 minutes, turning the sausages a few times. Remove from the pan.
2. Setup
Chop the onion, carrot and bell pepper. Mince the basil.
3. Make the sauce
Add a drizzle of oil to the pan that cooked the sausages. Add the onion, bell pepper, carrot and spices. Add salt and pepper. Cook 3-4 minutes. Add the tomatoes, 1 tbsp. of sugar and 1/2 2P | 3/4 3P cups of water. Bring to a boil. Reduce heat to medium and simmer 10-12 minutes. Return the sausages to the pan to reheat for about 2-3 minutes.
4. Cook the polenta
Put the milk and 2 2P | 2.5 3P cups of water in a saucepan. Bring to a boil. Pay attention to the saucepan because when the milk starts to boil, it can overflow quickly. Remove the pan from the heat and add the polenta slowly, whisking until it thickens. Add the mozzarella, 1 tbsp of butter, salt and pepper to taste.
5. Plate your dish
Serve the sausages and sauce over the polenta. Garnish with the basil. Otherwise, leave everything in the middle of the table and let everyone help themselves. Bon appétit!
4unitItalian Sausages
180mlCornmeal
200mlMilk 2%
60gMozzarella
1unitDiced Tomatoes
0.5unitYellow Onion(s)
1unitOrganic Nantes carrot (s)
1unitRed Bell Pepper(s)
1unitBasil
15mlItalian Spices
What you need
pan, pot, whisk, tongs
793 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
88g
29%
fat
33g
51%
cholesterol
112mg
37%
fiber
7g
28%
protein
36g
saturated
14g
70%
sodium
1555mg
65%
sugar
20g
trans
0g