Grilled Italian Sausages and Polenta with Pepper Relish

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SERVES 4 TO 6

WHY THIS RECIPE WORKS Grilled sausages and peppers are a time-honored combination, but they’re usually destined for a crusty roll at a street fair or tailgating party. To elevate this duo from casual to classy, we opted to pair them with polenta. While often cooked into a creamy porridge, this Italian staple is also available precooked in shelf-stable rolls. Sliced into rounds and brushed with extra-virgin olive oil, the polenta grilled up nicely—crunchy on the outside and creamy on the inside. The flavors and textures were working, but tasters thought the dish lacked cohesion. To bring everything together, we chopped our grilled peppers and tossed them with fresh parsley and balsamic vinegar for a quick, piquant relish that stood up to the spicy sausage and enlivened the milder polenta. Liberally pricking the sausages with a fork prior to cooking ensures that they won’t burst open. Handle the polenta minimally once it is on the grill; to avoid sticking, let the polenta char lightly before trying to turn it, and use a thin spatula.

3	red bell peppers
1	(18-ounce) tube precooked polenta
3	tablespoons extra-virgin olive oil
1½	pounds sweet or hot Italian sausage links
	Fresh parsley
2	tablespoons balsamic vinegar

1. Core and flatten bell peppers. Slice polenta into ½-inch-thick rounds, brush with 1 tablespoon oil, and season with salt and pepper. Prick sausages all over with fork.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Place sausages, bell peppers, and polenta on grill. Cook (covered if using gas), turning as needed, until sausages and polenta are lightly charred on all sides and sausages are no longer pink in center, 6 to 10 minutes. (Handle polenta gently to avoid breaking.) Transfer sausages and polenta to platter. Continue to cook bell peppers until softened and lightly charred, 4 to 6 minutes longer; transfer to platter.

4. Cut bell peppers into ¼-inch pieces and mince 1 tablespoon parsley; combine in bowl with remaining 2 tablespoons oil and vinegar. Season bell peppers with salt and pepper to taste and serve with sausages and polenta.