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Italian Sausage and Peppers with Creamy Polenta

This Italian sausage and peppers with creamy polenta is pure comfort in a bowl. Juicy sausage, sweet peppers, and rich sauce sit on top of smooth, buttery polenta. It is warm, filling, and full of simple flavor. Easy enough for busy nights, cozy enough for Sunday dinner. One bite and you will want it again.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sausage and Peppers
  • 1 pound Italian sausage links mild or spicy
  • 2 bell peppers sliced
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 cup crushed tomatoes
  • 1 cup chicken broth
Creamy Polenta
  • 1 cup polenta or yellow cornmeal
  • 4 cups water or broth for polenta
  • 1 tablespoon butter
  • 1/2 cup Parmesan cheese grated
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish, optional

Equipment

  • Large Skillet
  • Medium Saucepan

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the Italian sausage links and cook until browned on all sides, about 6 to 8 minutes.
  2. Remove the sausage from the pan and set aside. In the same skillet, add sliced peppers and onions. Cook until soft and slightly caramelized, about 5 minutes.
  3. Add minced garlic and Italian seasoning. Stir and cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes and chicken broth. Stir well, then return the sausage to the skillet. Cover and simmer for 15 minutes until the sausage is fully cooked.
  5. Bring 4 cups of water or broth to a boil in a saucepan. Slowly whisk in the polenta to prevent lumps.
  6. Reduce heat to low and cook, stirring often, for 15 to 20 minutes until thick and creamy.
  7. Stir butter and Parmesan cheese into the polenta. Season with salt and pepper to taste.
  8. Spoon creamy polenta into bowls. Top with sausage and peppers and garnish with fresh parsley if desired. Serve hot.

Notes

For extra flavor, add a splash of balsamic vinegar at the end of cooking. You can also slice the sausage before browning for a different texture. Leftovers keep well in the refrigerator for up to 4 days. Store polenta separately for best texture.