Italian Sausage and Pepper One-Skillet with Polenta
Equipment
- Large Skillet
Ingredients
- 1 lb Italian sausage links
- 2 bell peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 (18 oz) tube prepared polenta, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for serving)
- Grated Parmesan cheese (for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage links and cook for 8 to 10 minutes, turning occasionally until browned on all sides. Remove the sausages to a plate.
- Add the remaining tablespoon of olive oil to the same skillet. Add the sliced peppers and onion. Cook for 5 to 6 minutes until they soften and start to brown at the edges. Stir in the minced garlic and Italian seasoning, then season with salt and pepper.
- Push the vegetables to one side of the skillet. Place the polenta rounds in the empty space and cook for 3 to 4 minutes per side until lightly golden. Slice the sausages into thick pieces and return them to the skillet. Stir everything together gently and cook for 2 more minutes to heat through.
- Serve hot, topped with chopped parsley and grated Parmesan.
Notes
Slice the polenta while the sausages brown to keep the process moving. For extra crisp edges on the polenta, press the rounds down lightly with a spatula during cooking. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the vegetables.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet
Cuisine: Italian
Equipment: Large Skillet