Skillet Italian Sausage and Peppers with Creamy Polenta

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 1/2 lb (about 6–8 links) sweet or hot Italian sausage links
• 2 tbsp, divided olive oil
• 2, sliced into strips red bell peppers
• 1, sliced into strips yellow bell pepper
• 1 large, sliced yellow onion
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 (14 oz) can canned crushed tomatoes
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 4 cups chicken broth or water
• 1 cup instant polenta
• 2 tbsp unsalted butter
• 1/2 cup plus more for serving grated Parmesan
• 1/4 cup, torn fresh basil

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium-high. Add the sausage links and brown on all sides, about 6–8 minutes total; they do not need to be cooked through yet. Transfer to a plate.
2. 2Add remaining oil to the skillet. Toss in the sliced peppers and onion with salt. Cook, stirring occasionally, 8–10 minutes until softened and lightly charred at the edges.
3. 3Stir in garlic, oregano, and red pepper flakes; cook 30 seconds. Pour in crushed tomatoes, remaining salt, and black pepper. Nestle the browned sausages back into the sauce.
4. 4Reduce heat to medium-low, cover, and simmer 12–15 minutes until sausages reach 160°F internally and the sauce has thickened slightly. Uncover for the last 3 minutes if you want a richer reduction.
5. 5Meanwhile bring the broth or water to a boil in a medium saucepan. Whisk in instant polenta in a steady stream, reduce heat to low, and cook, stirring frequently, 3–5 minutes until thick and creamy.
6. 6Remove polenta from heat; stir in butter and Parmesan until melted and smooth. Taste and season with salt if needed.
7. 7Spoon creamy polenta into shallow bowls. Top with sausages, a generous ladle of peppers and tomato sauce, torn basil, and extra Parmesan. Serve hot.