Kielbasa & Charred Pepper Skillet with Creamy Polenta
Ingredients
- 1 poundkielbasa (smoked)
- 2 wholebell pepper (mixed colors)
- 1 wholeyellow onion
- 3 clovesgarlic
- 1 cuppolenta (cornmeal)
- 4 cupschicken broth
- 2 tablespoonsbutter
- ½ cupwhole milk
- ½ cupParmesan cheese (grated)
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 2 sprigsfresh thyme
Prep
- 01
Slice 1 pound smoked kielbasa into 1/4-inch-thick rounds.
- 02
Dice 2 bell peppers into bite-sized chunks.
- 03
Dice 1 yellow onion.
- 04
Mince 3 garlic cloves.
Method
- 01
Bring chicken broth to a simmer in a large skillet over medium-high heat. Slowly whisk in 1 cup polenta in a thin stream, stirring constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until thickened.
- 02
Stir in 2 tablespoons butter and 1/2 cup whole milk. Add 1/2 cup grated Parmesan cheese, salt, and black pepper to taste. Remove polenta to a serving platter or divide among bowls.
- 03
In the same skillet, heat 2 tablespoons olive oil over medium-high heat. Add sliced kielbasa and cook for 3-4 minutes until browned at the edges.
- 04
Add diced bell pepper and onion to the skillet. Cook for 4-5 minutes, stirring occasionally, until peppers are charred and tender.
- 05
Stir in minced garlic and 2 sprigs fresh thyme. Cook for 1 minute until fragrant. Taste and adjust seasoning with salt and pepper.
- 06
Spoon the kielbasa and pepper mixture over the polenta and serve immediately.
Spice Tips
For warmth, add a pinch of smoked paprika or red pepper flakes when cooking the kielbasa. A squeeze of fresh lemon juice at the end brightens the dish. Stir in a handful of fresh parsley or chives over the top for color and freshness.
Make-ahead: chop vegetables and slice kielbasa up to 4 hours ahead. Polenta thickens as it sits; add a splash of broth or milk to loosen if needed before serving.