Sausage and Peppers with Creamy Polenta
Ingredients
- 1 poundItalian sausage (hot or sweet, your preference)
- 3 wholebell pepper (mix of red, yellow, and/or green)
- 1 wholeyellow onion (large)
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomato
- 2 cupschicken broth
- 1 cuppolenta
- 1 cupwhole milk
- 3 tablespoonsbutter
- ½ cupParmesan cheese (freshly grated)
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 teaspoondried oregano
Prep
- 01
Dice 3 bell peppers (remove seeds and stems).
- 02
Dice 1 large yellow onion.
- 03
Mince 4 cloves garlic.
- 04
Grate 1/2 cup Parmesan cheese.
Method
- 01
Bring 2 cups chicken broth and 1 cup whole milk to a simmer in a medium saucepan over medium heat.
- 02
Slowly whisk in 1 cup polenta, stirring constantly to avoid lumps. Reduce heat to low and continue stirring for 20–25 minutes until thick and creamy. Stir in 3 tablespoons butter and 1/2 cup Parmesan cheese. Season with salt and pepper to taste. Keep warm on low heat, stirring occasionally.
- 03
While the polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into chunks, until browned (about 6–7 minutes). Transfer to a plate.
- 04
Add the diced peppers and onion to the skillet and sauté for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
- 05
Return the sausage to the skillet. Stir in 1 can crushed tomato and 1 teaspoon dried oregano. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 10 minutes to meld flavors.
- 06
Divide the creamy polenta among bowls and top with the sausage and peppers. Serve warm.
Spice Tips
For extra warmth, add a pinch of red pepper flakes to the tomato sauce. If you prefer heat, use hot Italian sausage or stir in 1/4 teaspoon cayenne pepper when you add the tomatoes. A splash of balsamic vinegar at the end brightens the whole dish.
The polenta is best eaten fresh, but leftovers can be cooled and fried in a skillet with a touch of oil for a crispy texture. Feel free to swap the sausage variety—sweet sausage is milder, hot sausage adds more kick.