Sheet Pan Sausage and Peppers with Crispy Polenta
Ingredients
- 1 poundItalian sausage (sweet or hot)
- 3 wholebell pepper (mixed colors)
- 1 wholeyellow onion
- ¾ cuppolenta
- 3 cupschicken broth
- 2 tablespoonsolive oil
- 3 clovesgarlic
- 1 teaspoondried oregano
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 ouncesParmesan cheese
Prep
- 01
Dice 3 bell peppers into 1-inch chunks.
- 02
Dice 1 yellow onion into 1-inch chunks.
- 03
Mince 3 garlic cloves.
Method
- 01
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into bite-sized pieces, until browned (about 5 minutes). Transfer to a plate.
- 03
Pour chicken broth into the same skillet and bring to a boil. Whisk in polenta slowly to avoid lumps, stirring constantly for 2–3 minutes until thick. Stir in 1 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 04
Spread polenta evenly onto the prepared sheet pan. Transfer to the oven and bake for 15 minutes until the edges begin to crisp.
- 05
Remove pan from oven. Scatter cooked sausage and bell pepper–onion mixture over the polenta. Return to oven and bake for 8–10 minutes until vegetables are tender and edges are golden.
- 06
Remove from oven. Grate Parmesan cheese over the top. Serve hot from the pan.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the dish. Fresh basil or parsley scattered on top adds herbaceous freshness.