Photo: Kana Okada
Prep Time
25 Mins
Other Time
10 Mins
Makes 4 servings

How to Make It

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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Ratings & Reviews

madjack96's Review

March 20, 2013
The wine makes this recipe! All came out very juicy and delicious! I served with salad as this is really a meal by itself.

Trish2011's Review

February 06, 2012
I love this recipe. I use a good quality hot sausage. Easy and delicious

alexandra6's Review

February 11, 2009
this recipe turned out great-- used chicken/turkey andouille sausage. whole family loved it;will definitely make it again for a quick/easy weeknight meal. i love how it isn't really necessary to measure out the ingredients exactly, you can just judge the right amount. served with some ciabatta - delicious!