Italian Sausage and Peppers with Creamy Polenta
Make Ree Drummond’s Italian sausage and peppers with creamy parmesan polenta for a hearty 45-minute weeknight dinner.
Ingredients
- 1 tbspOlive Oil
- 8links sweet Italian sausage
- 3assorted bell peppers, sliced
- 1 mediumOnion, sliced
- 3 cloveGarlic, sliced
- 2 tspKosher Salt
- 1 cupLow Sodium Chicken Broth
- 2 tbspBalsamic Vinegar
- 1.5 cupPolenta
- Ground Black Pepper, to taste
- 2 tbspsalted butter, cut into pieces
- 0.5 cupParmesan Cheese, grated for topping plus more
- Fresh Basil, sliced for topping
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned on all sides, about 10 minutes. Remove the sausage to a plate.
- 2
Add the bell peppers and onion to the pan and cook, stirring, until the peppers are soft and the onion starts to caramelize, 8 to 10 minutes. Add the garlic and ½ teaspoon salt and cook for 1 minute.
- 3
Add the chicken broth and balsamic vinegar to the pan and stir. Add the sausage and any accumulated juices from the plate, nestling the sausage in the pepper and onion mixture. Bring to a simmer, then partially cover, reduce the heat to low and simmer until the sausage is cooked through, about 8 minutes.
- 4
Meanwhile, combine 4½ cups water and the remaining 1½ teaspoons salt in a saucepan. Bring to a simmer, then add the polenta and stir to combine. Reduce the heat to low and simmer, stirring, until thickened and the polenta is tender, about 5 minutes. Stir in the butter and parmesan and remove from the heat. Cover and let sit 5 minutes.
- 5
Remove the sausage from the pan and slice, then return to the pan and toss. Remove from the heat.
- 6
Spoon the polenta onto plates. Top with the peppers, onion, sausage, and any extra sauce from the pan. Top with more parmesan and basil.