Photo by: Photo: Kana Okada

Sausage and Peppers with Crispy Polenta

  • Yield: Makes 4 servings


  • 2 tablespoons olive oil
  • 1 pound Italian sausage
  • 2 none medium onions, cut into wedges
  • none Kosher salt and pepper
  • 2 none small red bell peppers, seeded and sliced 1/4 inch thick
  • 3 none cloves garlic, thinly sliced
  • 2/3 cup dry white wine (such as Sauvignon Blanc)
  • 6 none sprigs thyme
  • 1 pound store-bought cooked polenta, sliced into thick rounds
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 516none
  • Calories from fat: 52%
  • Fat: 30g
  • Saturated fat: 9g
  • Cholesterol: 80mg
  • Sodium: 1472mg
  • Carbohydrate: 34g
  • Fiber: 7g
  • Sugars: 5g
  • Protein: 24g

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Sausage and Peppers with Crispy Polenta Recipe