Skillet Sausage, Peppers & Cheesy Polenta

Sausage and peppers trace their roots to Italian-American street fairs and Sunday tables. This skillet version pairs them with creamy cheesy polenta for a one-pan dinner that feels both rustic and comforting.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 690 cal
• 32g protein
• 48g carbs
• 40g fat
• 6g fiber

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Ingredients

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

Instructions

1. 1Heat olive oil in a large deep skillet over medium-high. 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 plate and slice into 1-inch coins when cool enough to handle.
2. 2In the same skillet add remaining oil. Sauté peppers and onion with salt for 7–8 minutes 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 return sliced sausage to the pan. Simmer 8–10 minutes until sauce thickens slightly and sausage is cooked through.
4. 4Meanwhile, bring milk, broth, and remaining salt to a boil in a medium saucepan. Whisk in polenta in a steady stream.
5. 5Reduce heat to low and cook, stirring frequently, 4–5 minutes until thick and creamy (follow package if times differ).
6. 6Remove polenta from heat and stir in half the mozzarella and all the Parmesan until melted and stretchy. Taste for seasoning.
7. 7Spoon cheesy polenta into shallow bowls. Ladle the hot sausage-and-pepper mixture over the top.
8. 8Scatter remaining mozzarella so it melts from the heat, finish with torn basil and black pepper, and serve immediately.