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

Equipment

  • Slow Cooker
  • Saucepan
  • Knife

Ingredients
  

  • 4 Italian sausage links
  • 3 bell peppers (mixed colors), sliced
  • 2 yellow onions, sliced
  • 4 garlic cloves, 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
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Add the sausage links, sliced peppers, sliced onions, and minced garlic to the slow cooker.
  • Pour the crushed tomatoes over the top. Sprinkle with oregano, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the sausage is cooked through and the vegetables are tender.
  • About 30 minutes before serving, bring the chicken broth to a boil in a saucepan.
  • Whisk in the polenta and reduce heat to low. Cook, stirring often, for 20 minutes until thick.
  • Stir the butter, milk, and Parmesan cheese into the polenta until smooth and creamy.
  • Slice the cooked sausage and spoon the peppers, onions, and sauce over bowls of polenta.

Notes

Slice the peppers and onions evenly so they soften at the same rate in the slow cooker. If the polenta thickens too much while sitting, stir in a splash of warm broth to loosen it before serving. Leftovers reheat well on the stovetop with a little extra broth stirred into the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan, Knife