It’s not as chewy as dragon, or as gamey as direwolf — but, inspired by his love for HBO’s “Game of Thrones,” chef Ryan DePersio has an easy-to-make meal that’s rich enough for the banquets of King’s Landing, and hearty enough for the cold nights beyond The Wall.
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Braised Sausage & Peppers Over Creamy Fontina Polenta
8 sweet sausage links
3 red peppers (julienne)
3 yellow peppers (julienne)
2 sweet onions (sliced thin)
2 cups crushed tomatoes
1 tbsp. chopped garlic
½ cup dry white wine
3 cups chicken stock
10 basil leaves
1 tsp. red pepper flakes
Place a large pot on medium heat and put in two tablespoons of canola oil. When oil is hot, place sausage in carefully. Allow to sear for a minute or so. Flip and do the same on other side. Once all sides of the sausage are caramelized, take out and place on a plate. Add onions and peppers to pot and season with salt and hot peppers. Lower heat and allow to sweat for 10 minutes. Stir every few minutes to continue even cooking process. Add sausage back in, then stir in garlic and deglaze with white wine. Cook wine by half, then add tomato and stock. Cook on a low simmer for 20 minutes. Serve over polenta
Fontina Polenta
¾ cup coarse polenta
3 cups heavy cream
3 cups milk
1 cup shredded fontina
Salt and pepper to taste
Place milk and heavy cream in a sauce pot. Season with salt and pepper. Bring to a simmer and whisk in polenta slowly. Continuously whisk for 5 minutes. Then whisk in cheese. Serve as a bed for your sausage and peppers.