Skillet Sausage and Peppers with Creamy Polenta

Sausage and peppers long starred at Italian-American street fairs, where browned links meet soft sweet peppers in one pan. Here they settle over creamy Parmesan polenta for a skillet supper that feels festive yet weeknight-easy.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 610 cal
• 29g protein
• 42g carbs
• 36g fat
• 5g fiber

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Ingredients

• 1.5 lb (6 links) sweet Italian sausage links
• 3 bell peppers (mixed colors), sliced
• 1 large yellow onion, sliced
• 4 garlic cloves, sliced
• 1 (14 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3 cups chicken broth or water
• 1 cup instant polenta
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• 1 tbsp olive oil
• 1.5 tsp kosher salt
• 1/4 cup fresh basil leaves

Instructions

1. 1Heat olive oil in a large deep skillet over medium-high heat; add sausage links and brown on all sides, about 6–8 minutes total, then transfer to a plate (they will finish cooking later).
2. 2Add sliced peppers and onion to the same skillet with salt; cook 8–10 minutes, stirring occasionally, until softened and edges are caramelized.
3. 3Stir in sliced garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
4. 4Pour in crushed tomatoes and water, scraping up browned bits; nestle the sausages back into the sauce, reduce heat to medium-low, cover, and simmer 12–15 minutes until sausages reach 160°F internally.
5. 5Meanwhile, bring chicken broth and salt to a boil in a medium saucepan; whisk in instant polenta in a steady stream.
6. 6Reduce heat to low and cook, whisking frequently, 3–5 minutes until thick and creamy; remove from heat and stir in butter and Parmesan until melted and silky.
7. 7Taste the sausage-pepper mixture and adjust salt or chili flakes; if the sauce is too thick, loosen with a splash of water.
8. 8Spoon creamy polenta into shallow bowls, top with sausages and pepper sauce, tear fresh basil over the top, and serve hot.