Italian Sausage, Peppers, and Onions with Creamy Polenta

• Italian Sausage

  8.8 oz
• Bell Peppers (mixed colors)

  2 medium
• Yellow Onion

  1 medium
• Garlic

  2 cloves
• Crushed Tomatoes

  14.1 oz
• Chicken Broth

  8.0 tbsp
• Olive Oil

  1 tablespoon
• Dried Oregano

  1 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fine Cornmeal (Polenta)

  3.5 oz
• Water

  1.7 cups
• Milk (or half-and-half)

  4.0 tbsp
• Parmesan Cheese, grated

  1.1 oz

All Steps

1. 1

   In a large skillet, heat olive oil over medium-high heat. Add Italian sausage and cook, breaking it up, until browned and cooked through. Remove sausage from skillet and set aside, draining excess fat.

2. 2

   Add sliced bell peppers and onion to the same skillet. Sauté for 7-10 minutes until softened. Add minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes, chicken broth, oregano, salt, and black pepper. Bring to a simmer, then return the cooked sausage to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, allowing flavors to meld.

4. 4

   While the sausage mixture simmers, prepare the polenta. In a medium saucepan, bring 400ml water to a boil with a pinch of salt. Slowly whisk in the fine cornmeal, reducing heat to low. Continue to whisk frequently for 5-7 minutes, or until the polenta thickens and is creamy.

5. 5

   Stir the milk and grated Parmesan cheese into the cooked polenta until well combined and creamy.

6. 6

   To serve, spoon a generous portion of creamy polenta onto plates and top with the Italian sausage, peppers, and onions mixture.