Ree Drummond’s Sausage and Peppers Are Perfect Over Creamy Polenta
4 - 6 serving(s)
- 1 tbsp. olive oil
- 8 links sweet Italian sausage
- 3 assorted bell peppers, sliced
- 1 medium onion, sliced
- 3 cloves garlic, sliced
- 2 tsp. kosher salt
- 1 c. low-sodium chicken broth
- 2 tbsp. balsamic vinegar
- 1 1/2 c. polenta
- Black pepper, to taste
- 2 tbsp. salted butter, cut into pieces
- 1/2 c. grated parmesan cheese, plus more for topping
- Sliced fresh basil, for topping
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, turning, until browned on all sides, about 10 minutes. Remove the sausage to a plate.
- Add the bell peppers and onion to the pan and cook, stirring, until the peppers are soft and the onion starts to caramelize, 8 to 10 minutes. Add the garlic and ½ teaspoon salt and cook for 1 minute.
- Add the chicken broth and balsamic vinegar to the pan and stir. Add the sausage and any accumulated juices from the plate, nestling the sausage in the pepper and onion mixture. Bring to a simmer, then partially cover, reduce the heat to low and simmer until the sausage is cooked through, about 8 minutes.
- Meanwhile, combine 4½ cups water and the remaining 1½ teaspoons salt in a saucepan. Bring to a simmer, then add the polenta and stir to combine. Reduce the heat to low and simmer, stirring, until thickened and the polenta is tender, about 5 minutes. Stir in the butter and parmesan and remove from the heat. Cover and let sit 5 minutes.
- Remove the sausage from the pan and slice, then return to the pan and toss. Remove from the heat.
- Spoon the polenta onto plates. Top with the peppers, onion, sausage, and any extra sauce from the pan. Top with more parmesan and basil.
Sausage and peppers is one of those classic combinations I never get tired of, but serving it over creamy polenta makes it feel like a whole new dinner. In this recipe, sweet Italian sausage is browned until golden, then nestled into a skillet full of sliced bell peppers, onions, and garlic. Everything simmers together with chicken broth and balsamic vinegar, which gives the sauce a little tang and makes the vegetables extra flavorful.
While the sausage and peppers cook, the polenta comes together on the stovetop. I stir in salted butter and Parmesan cheese at the end, so it turns rich, creamy, and just cheesy enough. Then all that’s left to do is spoon the polenta onto plates and pile the sausage, peppers, onions, and sauce right on top. Add another shower of Parmesan and some fresh basil, and dinner is ready.
One of the best things about this meal? It's done in 45 minutes from start to finish. It’s great for a weeknight, but I’d also happily serve it to friends with a simple Caesar salad on the side. And be sure to use all the sauce from the skillet—it soaks into the polenta and makes every bite even better. This just might become your favorite Italian sausage recipe yet!
Can you use hot Italian sausage instead of sweet sausage?
Yes. Hot Italian sausage adds extra spice and works well in this recipe. You can also use mild Italian sausage if you prefer a more subtle flavor.
Can you make sausage and peppers with polenta ahead of time?
The sausage and peppers can be cooked a day ahead and reheated gently on the stovetop. Prepare the polenta just before serving for the best texture.
1 cup low-sodium chicken broth
1 1/2 cups polenta
