Chorizo and Peppers Over Mascarpone Polenta
I created this recipe in honor of the Italian ladies who helped teach me to cook, and as a homage to my Philadelphian roots. Sausage and pepper sandwiches from street vendors are popular here. I ditched the roll, swapped the Italian sausage for chorizo, and added creamy polenta. Serves 4. Iris Fairfax, Create Cooking Challenge: Easy Peasy Second Prize winner, PBS39 viewer
Recipe Ingredients
- - 12 oz. chorizo, sliced into 1/2" pieces
- - 3-4 large shallots, sliced
- - 6 medium to large bell peppers, various colors (2 each), sliced into 1/2" wide strips
- - 3 cups vegetable stock
- - 1 cup quick polenta
- - 8 oz. mascarpone, room temperature
- - Salt and pepper to taste
Recipe Instructions
- In a well-seasoned cast iron skillet, sauté chorizo until slightly browned. Remove from skillet and pour off excess oil, reserving just in case.
- Add shallots to the same pan, cooking until translucent. Tumble is bell peppers, one color at a time, allowing each to cook for a minute before adding the next. Season with salt and pepper.
- Sauté until peppers soften a bit, but still retain their color. Add stock if the pan drippings need to be enhanced.
- Mix quick polenta into gently simmering stock. Whisk frequently until thickened, about 5 minutes. Remove from heat; stir in mascarpone until thoroughly combined.
- Season to taste with salt and white pepper.
- Serve chorizo and peppers over a bed of the creamy polenta. Enjoy!