Italian Sausage AND Peppers OVER Creamy Polenta
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Italian sausage and peppers served over creamy polenta. A comforting one-pot meal that works for any meal.
Ingredients
- 355 ml whole milk
- 414 ml water
- 177 ml polenta
- 44.4 ml butter
- 296 ml grated parmesan or pecorino cheese
- kosher salt
- freshly ground black pepper
- 44.4 ml olive oil divided
- 680 g italian sausage
- 0.5 red bell pepper thinly sliced
- 0.5 yellow bell pepper thinly sliced
- 0.5 green bell pepper thinly sliced
- 0.5 medium sweet onion thinly sliced
- 2.46 ml dried oregano or marjoram
- red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 755 mg
- Iron: 6.65 mg
- Magnesium: 75.5 mg
- Phosphorus: 860 mg
- Potassium: 1158 mg
- Zinc: 5.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml whole milk
- 414 ml water
- 177 ml polenta
- 44.4 ml butter
- 296 ml grated parmesan or pecorino cheese
- kosher salt
- freshly ground black pepper
- 680 g italian sausage
- 2.46 ml dried oregano or marjoram
- red pepper flakes
Prepare
- 44.4 ml olive oil, divided
- 0.5 red bell pepper, thinly sliced
- 0.5 yellow bell pepper, thinly sliced
- 0.5 green bell pepper, thinly sliced
- 0.5 medium sweet onion, thinly sliced
Let's Cook
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Step 1.
In a large saucepan over high heat, combine 1½ cups whole milk and 1¾ cups water and bring to a boil. Lower the heat to medium and slowly whisk in ¾ cup polenta. Add 3 tablespoons butter and cook, stirring occasionally, until the polenta is thick and bubbles up, about 20 minutes.
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Step 2.
While the polenta cooks, heat 2 tablespoons olive oil in a wok over medium-high heat. Add 1½ pounds Italian sausage and cook, turning occasionally, until browned on all sides and cooked through, 7 to 8 minutes. Transfer the sausages to a plate and set aside.
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Step 3.
Add the remaining 1 tablespoon olive oil to the drippings in the wok. Add the sliced peppers (½ red, ½ yellow, ½ green) and ½ medium sweet onion. Cook over high heat, stirring frequently, until the onions are golden brown and the peppers are slightly blistered, 6 to 7 minutes. Season with ½ teaspoon dried oregano, a pinch or two of red pepper flakes, and salt to taste.
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Step 4.
Return the sausages to the wok and toss to combine with the peppers and onions. Keep warm over low heat.
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Step 5.
Once the polenta is thick and cooked through, stir in 1¼ cups grated Parmesan or Pecorino cheese until melted. Season with salt and freshly ground black pepper to taste. Divide the polenta among plates and top each portion with some of the sausage and pepper mixture.