Polenta with Spicy Sausage and Red Pepper Relish

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Love this pepper relish! have made several times. First time i cooked to long, so I just added mayo for nice relish add some jalapeno for a little zip : must try the polenta next. Thanks, Brian!

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Like so many other reviewers, I have to rave about the red pepper relish! I will be experimenting with mass producing and preserving this! It is WONDERFUL!!!! I bet it will really compliment a grilled chicken breast. I had already thawed out a pork loin roast before I found this recipe so I cut it into chops, grilled them on the George Foreman with salt and red pepper flakes and served with the relish. It was wonderful! My polenta had an amazing flavor but I didn't cook it long enough. I know it said cook for 4 minutes but I thought it was thick enough and stopped after just a few. After chilling for a couple hours it still wasn't think enough to hold it's shape well. Had a great savory flavor, though.

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My family went nuts over this relish. We use it over hot dogs or burgers. My boys (in their 30's and 40's asked me to make it again all this summer. When I suggest that I can give them the recipe I get the usual: "but mom it's better when you make it". Have you heard that yet? I keep making it because I love it too.

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I made this as an appetizer at Christmas. Skip the polenta recipe here and use Ina's rosemary polenta recipe. Brown the polenta in butter and oil in a skillet, versus frying it in oil. The relish is the perfect compliment to the spice of the sausage and the creamy (inside polenta. I will probably make the relish for hot dogs, its THAT good. The appetizer plate was empty quickly. Great recipe Brian!

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So easy to make and flavors are really great. I want to be snowed in at Brian's house for a weekend and let him feed me til I fall over. Great personality, great recipes and very entertaining. Thanks, Brian!!

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This was absolutely delicious. The combination of crunchy polenta, spicy sausage and sweet red pepper relish rocks! The relish is out of this world and can be used in a myriad of ways--topping for goat cheese on a crostini, in an omelette, on burgers. Yum! Brian is so entertaining. He makes me laugh and it's great how he goes all out for his guests. You can feel the love. Not only that, the man can cook! I have made many recipes of his and never been disappointed. He is a breath of fresh air and I hope he stays on the Food Network

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I made the Pepper Relish for Christmas and served it with Cheese and crackers. it was so simple and out of this world delish! I only wish it made more.

I am now making it in bigger batches.. it's great on Hotdogs and on Sausage sandwhiches.

What I love about the show is it is relaxing. He never seems like he is in a bad mood which is not the same as many other shows. His recipes are so simple who couldn't make them?

This has inspired me to try more things with creative foods! So often, I think only a chef can do it... i won't even try. but Brian gives the 1-2-3 steps to make cooking for others a breeze.

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I have made sausage-topped fried polenta (and grilled before, but never with pepper jam...very good combination. I'm now anxious to try some other recipes by Brian based on the success of this one. I, too, hate to address negative comments, but another note to Linda for something she may not be aware of: Food Network is more itnerested in entertainment than in professional chefs with instruction shows. Brian and other hosts, professionally trained or not, on the network are all entertaining as well as proficient in the kitchen.

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Brian rocks and so does Rachael. This recipe and many, many other Food Network recipes have been prepared in my kitchen and they've all been awesome. If you don't like the channel, don't watch! As they say, and as Food Network does, different strokes for different folks. Keep up the good work!

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WHAT A GORGEOUS LOOKING AND SAVORY APPETIZER. BRIAN IS NOT ONLY ENTERTAINING, BUT A GREAT COOK. A STAND OUT AMONGST OTHER SHOWS.

AGREE WITH OTHERS, THE RELISH IS RIDICULOUSLY GOOD AND MARRIES THE POLENTA AND SAUSAGE BRILLANTLY.