The wine makes this recipe! All came out very juicy and delicious! I served with salad as this is really a meal by itself.
Sausage and Peppers with Crispy Polenta
Photo: Kana Okada
Yield: Makes 4 servings
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 516
- Calories from fat: 52%
- Fat: 30g
- Saturated fat: 9g
- Cholesterol: 80mg
- Sodium: 1472mg
- Carbohydrate: 34g
- Fiber: 7g
- Sugars: 5g
- Protein: 24g
- 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.
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