Sausage and Peppers Over Creamy Polenta
Ingredients
- 1 poundItalian sausage (sweet or hot, casings removed)
- 2 wholebell pepper (mixed colors)
- 1 wholeyellow onion
- 3 clovesgarlic
- 1 can (28 oz)crushed tomatoes
- 3 cupschicken broth
- 1 cuppolenta or cornmeal
- ½ cupwhole milk
- 3 tablespoonsbutter
- ½ cupparmesan cheese
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried Italian seasoning
Prep
- 01
Chop 2 bell peppers (seeds and stems removed) into 1-inch pieces.
- 02
Dice 1 yellow onion into 1/2-inch pieces.
- 03
Mince 3 cloves garlic.
Method
- 01
Bring 3 cups chicken broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in 1 cup polenta, stirring constantly to avoid lumps. Reduce heat to medium-low and cook, stirring often, for 15–20 minutes until thick and creamy. Stir in 3 tablespoons butter, 1/2 cup whole milk, and 1/2 cup parmesan cheese. Season with salt and pepper to taste. Keep warm on low heat, stirring occasionally.
- 02
While the polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound sausage (casings removed, crumbled) and cook, breaking it apart as it browns, until no pink remains, about 5–7 minutes. Transfer to a plate.
- 03
In the same skillet, cook the peppers and onions over medium-high heat until soft and lightly caramelized, about 8 minutes. Add the garlic and cook 1 minute more until fragrant.
- 04
Return the sausage to the skillet. Add 1 can (28 oz) crushed tomatoes and 1 teaspoon dried Italian seasoning. Stir well, then simmer gently for 10 minutes. Season with salt and pepper to taste.
- 05
Divide the creamy polenta among bowls or plates and top generously with the sausage and pepper ragù. Serve hot.
Spice Tips
For a gentle warmth, stir a pinch of red pepper flakes into the sausage as it cooks. For deeper savory notes, add 1 teaspoon balsamic vinegar to the ragù in the final minute of simmering. A fresh basil leaf stirred in just before serving brightens the whole dish.
Make-ahead: The sausage and pepper ragù can be made up to 1 day ahead and reheated gently before serving. The polenta is best made fresh, but leftovers keep refrigerated for up to 3 days and can be reheated with a splash of broth or milk.