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Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares (Emeril Lagasse) Recipe

Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares (Emeril Lagasse) Recipe

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Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares (Emeril Lagasse)

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Ingredients

Count

Nutrition

1150

Calories

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Ingredients:

Serving

2 lb 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 12 inch-long wooden skewers soaked in water for 30 minutes
polenta squares, recipe follows
4 cups water
1 cup polenta
2 tsp salt
1/2 cup grated fontina or monterey jack
1 tbsp minced jalapeno

Directions:

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.
KICKED UP 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 jalapenos 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1149.72 Kcal (4814 kJ)
Calories from fat	847.3 Kcal
		% Daily Value*
Total Fat	94.14g	145%
Cholesterol	291.24mg	97%
Sodium	2900.12mg	121%
Potassium	379.46mg	8%
Total Carbs	34.14g	11%
Sugars	7.09g	28%
Dietary Fiber	4.95g	20%
Protein	40.92g	82%
Vitamin C	121.7mg	203%
Vitamin A	4.1mg	138%
Iron	63.9mg	355%
Calcium	180.9mg	18%

Amount Per 100 g
Calories	148.48 Kcal (622 kJ)
Calories from fat	109.43 Kcal
		% Daily Value*
Total Fat	12.16g	145%
Cholesterol	37.61mg	97%
Sodium	374.54mg	121%
Potassium	49.01mg	8%
Total Carbs	4.41g	11%
Sugars	0.92g	28%
Dietary Fiber	0.64g	20%
Protein	5.28g	82%
Vitamin C	15.7mg	203%
Vitamin A	0.5mg	138%
Iron	8.3mg	355%
Calcium	23.4mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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