Juicy sausages and peppers cooked with herbs, served atop creamy, buttery polenta for a warm, satisfying meal.
# What You'll Need:
→ Proteins
01 - 4 Italian sausages, sweet or spicy, sliced into thick rounds (about 14 oz)
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, thinly sliced
04 - 2 bell peppers (red and yellow), sliced into strips
05 - 2 cloves garlic, minced
→ Sauce & Herbs
06 - 1 can (14 oz) diced tomatoes
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt, plus more to taste
11 - Freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley or basil, for garnish
→ Polenta
13 - 4 cups water
14 - 1 teaspoon salt
15 - 1 cup coarse cornmeal (polenta)
16 - 2 tablespoons unsalted butter
17 - 1/2 cup grated Parmesan cheese
# How To Make It:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage slices and cook until browned on all sides, about 5 to 6 minutes. Remove and keep aside.
02 - Add remaining tablespoon olive oil to the skillet. Sauté onion and bell peppers, stirring occasionally, until softened and lightly caramelized, approximately 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return sausages to skillet. Add diced tomatoes, dried oregano, dried thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and freshly ground black pepper. Stir thoroughly to combine.
05 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Gradually whisk in cornmeal. Lower heat and cook, stirring frequently, until polenta is thick and creamy, about 10 to 12 minutes.
07 - Stir in unsalted butter and grated Parmesan cheese until fully melted and smooth. Taste and adjust seasoning if necessary.
08 - Spoon creamy polenta onto plates, top with sausage and pepper mixture, and garnish with chopped fresh parsley or basil.
