Skillet Italian Sausage, Peppers & Onions over Creamy Polenta

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1.25 lb sweet or hot Italian sausage links
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 1 (14 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 2 Tbsp olive oil
• 1 cup instant polenta
• 2 cups whole milk
• 2 cups water
• 3 Tbsp butter
• 3/4 cup grated Parmesan
• 1.5 tsp kosher salt
• 1/4 cup fresh basil leaves

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, about 6–8 minutes total; they do not need to be fully cooked yet. Transfer to a cutting board and slice into ½-inch coins.
2. 2Add remaining oil to the skillet. Cook sliced onions and bell peppers with salt for 8–10 minutes, stirring occasionally, until softened and starting to caramelize at the edges.
3. 3Stir in garlic, oregano, and red pepper flakes; cook 45 seconds until fragrant. Pour in crushed tomatoes and chicken broth, scraping up browned bits.
4. 4Return sliced sausage to the pan, nestle into the sauce, reduce heat to medium-low, and simmer uncovered 12–15 minutes until sausage is cooked through and sauce has thickened slightly. Taste and adjust salt.
5. 5Meanwhile, bring milk, water, and salt to a gentle boil in a medium saucepan. Whisk in polenta in a steady stream, reduce heat to low, and cook 3–5 minutes, whisking often, until thick and creamy.
6. 6Remove polenta from heat and stir in butter and Parmesan until melted and silky. Cover to keep warm.
7. 7Spoon creamy polenta into shallow bowls. Ladle the sausage, peppers, and tomato sauce generously over the top.
8. 8Finish with remaining Parmesan, torn fresh basil, and an extra drizzle of olive oil if desired. Serve hot.