Grilled Italian Sausage with Peppers and Polenta
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $23.00
- Nutrition
- 550 cal · 32g protein
- grill
- kid-favorite
- quick
- budget
🍳 1 pan · Picky-eater safe bet: raw veg on the side · kept by 1 family
Grilled Italian Sausage with Peppers and Polenta is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $23 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Grill pan / griddleDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb gluten-free Italian sausage links
- 3 count bell peppers
- 1 count yellow onion
- 1 package prepared polenta tube
- ⅓ cup grated parmesan
- 1 cup marinara sauce
- 1 bunch fresh basil
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the grill to medium. Cut the peppers into wide strips and the onion into thick rounds; brush with oil and sprinkle with salt and pepper.
- Slice the polenta into 1/2-inch rounds and brush both sides with oil.
- Grill the sausages 12-15 minutes, turning often, until 160°F. Grill the vegetables and polenta alongside, 4-5 minutes per side, until marked. No grill? Use a grill pan over medium heat, cooking in batches.
- Warm the marinara and spoon a little over the polenta rounds, then sprinkle with parmesan.
- Slice the sausages and serve with the peppers, onions, polenta and torn basil.
- Picky eater tip: serve the sausage, polenta rounds and marinara plain and separate, and let them skip the peppers.
- Make ahead: slice the peppers, onion and polenta up to 1 day ahead and store covered in the fridge; cooked sausage keeps 3 days.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 32 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 32 g
- Saturated fat
- 11 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop