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Sausage and Peppers with Crispy Polenta

Photo: Kana Okada
Prep time 25 mins
Other time 10 mins
Yield

Makes 4 servings

Ingredients

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

Nutrition Information

  • calories 516
  • caloriesfromfat 52 %
  • fat 30 g
  • satfat 9 g
  • cholesterol 80 mg
  • sodium 1472 mg
  • carbohydrate 34 g
  • fiber 7 g
  • sugars 5 g
  • protein 24 g

How to Make It

  1. Heat oven to 400° F.

    Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes. Add the onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, for 4 minutes. Add the bell peppers and garlic and cook until they are 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.

    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.

    Tip: Logs of ready-to-eat polenta are a cook's secret weapon. Sold in the international section of the supermarket, the corn-meal mixture can be sliced into rounds to bake, broil, or sear. Use polenta as a base for fish, chicken, or hors d'oeuvres.