Italian Sausage and Peppers Skillet with Polenta

• 1 1/2 cups water
• 1/2 cup instant polenta
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 Italian sausages, casing removed
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Bring water to a boil in a medium saucepan, then stir in polenta, salt, and black pepper. Cook for 1 minute, then remove from heat and cover to keep warm.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Add bell peppers and cook until they begin to soften.
4. 4 Add the crumbled Italian sausage to the skillet, breaking it into small pieces with a spoon. Cook until browned.
5. 5 Stir in garlic, oregano, and red pepper flakes. Cook for another minute.
6. 6 Spread the cooked polenta into the skillet, smoothing the top with a spatula.
7. 7 Top with Parmesan cheese and cook for an additional 2-3 minutes until cheese is melted.
8. 8 Serve directly from the skillet or transfer to plates.

Equipment

• Large skillet
• Medium saucepan

Variations

• Substitute chicken sausage for a lighter option.
• Add spinach or kale for extra greens.

Substitutions

• Use quick-cooking oats if polenta is unavailable.
• Substitute crumbled bacon for a smoky twist.

Pairings

• A glass of Chianti or Pinot Noir complements this dish beautifully.
• A side of garlic bread is always a crowd-pleaser.

Nutrition

Tips

• For a smokier flavor, use hot Italian sausage.
• Add a splash of balsamic vinegar for extra tang.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain creamy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of water.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a crusty baguette for added texture.

FAQ