Gluten-Free Polenta Breakfast Bowls with Sausage and Peppers

Instructions

1. 1In a large saucepan, combine the 4 cups of water and 1 teaspoon of salt. Bring the mixture to a rolling boil over high heat.
2. 2Gradually whisk the 1 cup of coarse ground cornmeal (polenta) into the boiling water. Continue to whisk constantly for 1 to 2 minutes to prevent any lumps from forming.
3. 3Reduce the heat to low, cover the saucepan, and cook the polenta for 20 to 25 minutes, stirring frequently. The polenta is done when it becomes thick and creamy and pulls away from the sides of the pan.
4. 4While the polenta cooks, heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat, aiming for a pan temperature of 190°C.
5. 5Add the about 450 g of Italian sausage (removed from casings) to the hot skillet. Cook for 5 to 7 minutes, using a spoon to break the sausage into smaller pieces, until it is fully browned and no pink remains. The sausage is cooked through when it reaches an internal temperature of 71°C and feels firm.
6. 6Add the 2 sliced medium bell peppers and the 1 sliced medium onion to the skillet with the cooked sausage. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and appear slightly translucent.
7. 7Stir in the 2 minced cloves of garlic and cook for 1 minute more, until you can smell its fragrance. Be careful not to let the garlic burn.
8. 8To serve, divide the cooked polenta evenly into four bowls. Top each bowl with the sausage and pepper mixture. Garnish each serving with the 2 tablespoons of chopped fresh basil and, if desired, the 1/4 cup of grated Parmesan cheese.

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