Italian Sausage and Peppers over Polenta
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 mild Italian sausage links
- 3 bell peppers, sliced
- 1 large onion, sliced
- 24 oz marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 (18 oz) tube prepared polenta
Instructions
- Place the sausage links, sliced bell peppers, sliced onion, marinara sauce, Italian seasoning, and red pepper flakes into the slow cooker.
- Stir gently to coat the sausages and vegetables with the sauce.
- Cover and cook on low for 6 to 8 hours until the sausages are fully cooked and the vegetables are soft.
- Remove the sausages, slice them into rounds, and return them to the slow cooker.
- Slice the polenta into rounds and warm the slices in a skillet or microwave.
- Spoon the sausage and pepper mixture over the warm polenta slices to serve.
Notes
Slice the sausages after cooking so they soak up more sauce. If the mixture seems thick at the end, stir in a splash of water before serving. Leftovers keep in the fridge for three days and reheat well in a covered skillet over medium heat.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board