Sausage and Peppers with Crispy Polenta

Sausage and Peppers with Crispy Polenta Recipe
Photo: Kana Okada


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 10 Minutes

Nutritional 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


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)


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.

Kate Merker,

Real Simple

February 2008
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