Camping Polenta and Sausages
Clayoquot Lunch
- 2 ¾ c. chicken bouillon (1 can + enough water to make 2 ¾ c.)
- 1 c. cornmeal
- 1 c. milk or half-and-half if you feel daring
- 1/3 c. parmesan
- 2 peppers, chopped
- 1 large onion, chopped
- 1 tbsp. olive oil
- 1 lb Italian sausage
- ½ c. water
- 1 c. tomato sauce or tomatoes (optional)
Bring chicken broth to boil. Stir cornmeal into milk or cream and pour into boiling broth. Cook 15 mins or until thick. Stir in cheese. Note: you might want to do this last or the polenta will get cold.
In a frying pan, cook peppers (slice up peppers small so they cook faster) and onion in oil until limp. Remove from pan. Add sausages to pan and cook until brown. Add water and cook for 10 mins. Return vegetables to skillet and cook until liquid is evaporated or 5 mins. If you want add tomato sauce. Dump vegetables on polenta and serve.