Sausage and Peppers With Crispy Polenta

sausage-peppers
Photo by Kana Okada
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 516 calories
    • Calories 52 calories from fat
    • Fat 30 g
    • Sat Fat 9 g
    • Cholesterol 80 mg
    • Sodium 1472 mg
    • Protein 24 g
    • Carbohydrate 34 g
    • Sugar 5 g
    • Fiber 7 g

Heat oven to 400° F. Heat 1 tablespoon oil in an ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes.Add the onions and ½ teaspoon each salt and pepper and cook, stirring, for 4 minutes.Add the bell peppers and garlic and cook until just soft, about 4 minutes. Stir in the wine and thyme.Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.Meanwhile, heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with the crusty bread, if desired.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 pound Italian sausage
  3. Check 2 medium onions, cut into wedges
  4. Check kosher salt and pepper
  5. Check 2 small red bell peppers, seeded and sliced 1/4 inch thick
  6. Check 3 cloves garlic, thinly sliced
  7. Check 2/3 cup dry white wine (such as Sauvignon Blanc)
  8. Check 6 sprigs thyme
  9. Check 1 pound store-bought cooked polenta, sliced into thick rounds
  10. Check crusty bread (optional)

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon oil in an ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes.
  2. Add the onions and ½ teaspoon each salt and pepper and cook, stirring, for 4 minutes.
  3. Add the bell peppers and garlic and cook until just soft, about 4 minutes. Stir in the wine and thyme.
  4. Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.
  5. Meanwhile, heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.
  6. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with the crusty bread, if desired.