Italian Sausage and Peppers with Polenta
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $18.00
- Nutrition
- 620 cal · 32g protein
- skillet
- comfort-food
🍳 1 pan · Picky-eater safe bet: cheese · kept by 1 family
Italian Sausage and Peppers with Polenta is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $18 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese 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.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb Italian sausage links
- 3 count Bell peppers (red and yellow)
- 1 cup Instant polenta
- 1 count Onion
- 3 cloves Garlic
- 1 jar low-sodium marinara sauce (24 oz)
- 1/2 cup Parmesan cheese
- 2 tbsp Olive oil
- 1 tsp salt
Steps
- Slice peppers and chop onion. Mince garlic.
- Heat olive oil in a large skillet over medium-high heat. Brown sausage links for 8-10 minutes, then slice into rounds.
- Add onion and peppers to skillet, sauté for 5-7 minutes until softened.
- Stir in garlic and marinara sauce, return sausage to pan, simmer 5-8 minutes until sausage reaches 160°F inside.
- Meanwhile, bring 4 cups salted water to a boil, whisk in the instant polenta, and cook 3-5 minutes, stirring, until thick.
- Serve sausage and peppers over polenta, top with parmesan cheese.
- Picky eater tip: serve plain sausage slices and plain polenta with cheese on the side, and keep the peppers and sauce separate.
- Make ahead: slice the peppers and onion up to 2 days ahead and store them in the fridge. Leftover sausage and peppers keep 3 days; cook fresh polenta.
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
- 48 g
- Fiber
- 5 g
- Sugar
- 8 g
- Fat
- 35 g
- Saturated fat
- 13 g
- Sodium
- 1,460 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop