Polenta with Spicy Sausage and Red Pepper Relish

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You will impress the pickiest chef with this recipe! It is really tasty with the appearance of being a "fancy" appetizer. I have to admit that I had never fried polenta before, so that was an experience! I will be much better at that the next time. Also, would be good with a mild sausage as well. One of the best Sweet and Savory appetizers I have ever had!

TO Linda from Canoga Park....don't bring your complaints here. I agree with Caroline, write to the network. His show is different, yes..... get over it or don't watch it! His recipes are pretty darn good. You sound a little jealous sweetie and you won't get any support here with your negative attitude.

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I hate to do this, but to Linda from CP, CA below. This is really not the forum to be voicing your bitterness at not having your own show. If Brian's show is not to your taste, fine, you don't have to watch, but this is a forum for REVIEWS of RECIPES... you admit you haven't even tried any of his recipes. Your complaint is better directed to Food Network. There are those of us who happen to like his show and recipes, AND trained chefs aren't the only ones who can cook. My dad is proof of that! My friends and I found this recipe really yummy.

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I made this dish for my father who is a chef, and he loved it!!!!!

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His recipes may be ok, I don't know. I can't stand watching him and wonder what qualifications he has to have even been considered for a show on this channel. He's irritating to listen to and I just don't care about anything he has to say.

I have been a loyal viewer of the Food Network since it's inception and rely on the chef's who you feature. I like them all. The chefs that is.

As far as I am concerned Brian has no food credentials at all. I went to culinary school myself and graduated. It's people like me and all your other true chefs that should have shows. Not someone like Brian. He should stick with skating since that is what he does.

Linda

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FABULOUS sweet and savory appetizer!!! This is a WOW your friends recipe that hits every taste bud. My family couldn't stop eating these little bites of heaven!!! I had a make a 2nd batch the next day. All the flavors complement each other. Brian Boitano THANK YOU for giving us a simple, flavorful, appetizer that rocks. Even the pickiest eaters will love these! My brother just started vegetables last year; he raved about this for months! READERS the relish is so yummy, you can eat it by itself or with crackers. You can also substitute green tomatoes for the red bell pepper if serving the relish without the polenta and sausage. I think it is best with all of the components. Polenta with Spicy Sausage and Red Pepper Relish is a DINNER PARTY STAND BY for me!

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I had never worked with polenta, which was the only tricky part. The secret is to fry in very small batches or else they all stick together and you end up with a big lump of polenta..which happened to be the first time around. When I did it correctly and they were beautfully browned, they were a delicious base for this appetizer!

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Another Brian Boitano recipe that is delicious and fun to make. The relish is especially delicious. Loved the combination of the poilenta, relish and sausage. Brian's recipes are great!

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I made these for munchies while we watched football and hubby loved them! The relish is excellent and hubby wants me to make more to keep it on hand. Thanks!

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I can't say enough good things about the pepper relish. It was so good and really easy to prepare. I followed the relish recipe exactly and it was perfect. I had leftover polenta already chilled, so I sliced it and sauteed in olive oil. I didn't do the sausage as I'm going meat free for the week. The relish over the crispy polenta was so tasty, and I think the relish would be very versatile for other recipes.

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I made this exactly as the recipe stated and everything tasted delicious! My only reason for not giving 5 stars was some issues with frying the polenta. When I tried to fry them for 3-4 minutes they started falling apart. For me, I think they worked better when I upped the temp of the oil to about 400 and cooked for about a minute per side. Otherwise, it was delicious! I loved the relish!