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Slow Cooker Italian Sausage and Peppers over Creamy Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Whisk

Ingredients
  

  • 4 Italian sausage links
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup polenta
  • 4 cups chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the Italian sausage links in the bottom of the slow cooker. Add the sliced red bell peppers, onion, and minced garlic on top.
  • Pour the crushed tomatoes over the vegetables and sausages. Sprinkle with dried oregano, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sausages are fully cooked and the peppers are soft.
  • About 30 minutes before serving, bring the chicken broth and milk to a simmer in a medium saucepan over medium heat.
  • Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, for 20 to 25 minutes until thick and creamy.
  • Stir the butter and Parmesan cheese into the polenta until melted and smooth.
  • Slice the cooked sausages and serve them with the peppers and sauce over the polenta. Sprinkle with chopped fresh parsley.

Notes

Stir the polenta frequently near the end of cooking to keep it from sticking and to reach the right creamy texture. If the sauce in the slow cooker seems too thick, add a splash of broth before serving. Leftovers reheat well with a little extra milk stirred into the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Medium Saucepan, Whisk