Served over creamy polenta, these chicken sausage skewers are easy to make and even more straightforward to appreciate.
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- 1 lb. Italian chicken sausage
- 2 zucchini
- 1 crimson onion
- 1 c. fleet-cooking or instantaneous polenta
- 4 oz. Italian Fontina cheese
- 1/4 c. freshly grated Parmesan cheese
Instructions
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- Step 1Space sausages in a medium nonstick skillet; add about 1/2 coast of water. Duvet and prepare dinner over medium warmth unless sausage firms up, 2 to three minutes. Take from skillet; lower into tall chunks.
- Step 2Thread sausage, zucchini, and onion pieces alternately onto four (12-coast) skewers. Brush skewers with olive oil.
- Step 3Grill skewers on a nonstick grill pan over medium-high warmth, normally turning and brushing with olive oil, for 10 minutes or unless sausage is cooked by.
- Step 4Meanwhile, in a tidy saucepan, warmth 3 cups of water to boiling. Regularly coast in polenta, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Prepare dinner, whisking normally, for 2 to three minutes or unless thick and refined. Take from warmth. Race in cheeses and 2 tablespoons butter. Spoon onto plates; top with skewers.