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Slow Cooker Italian Sausage and Pepper Ragu over Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 3 bell peppers (mixed colors), sliced
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup coarse polenta
  • 4 cups chicken broth
  • 1/4 cup grated Parmesan cheese, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

  • Place the Italian sausage, sliced bell peppers, sliced onion, minced garlic, crushed tomatoes, Italian seasoning, salt, and black pepper into the slow cooker. Stir to break up the sausage and combine everything evenly.
  • Cover and cook on low for 7 to 8 hours until the sausage is fully cooked and the peppers are soft.
  • About 30 minutes before serving, bring the chicken broth to a boil in a saucepan over medium-high heat.
  • Slowly whisk in the polenta, reduce the heat to low, and cook while stirring often for 20 to 25 minutes until the polenta thickens and becomes creamy.
  • Spoon the polenta into bowls, top with the sausage and pepper ragu, and finish with grated Parmesan and chopped parsley.

Notes

If the ragu seems thin after cooking, remove the lid for the last hour to let some liquid evaporate. Leftovers keep well in the fridge for four days and reheat nicely with a splash of broth to loosen the sauce. For a milder version, swap in sweet Italian sausage instead of hot. The polenta firms up as it sits, so stir in a little extra broth when reheating to bring back its creamy texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan