Save to Pinterest A rustic, comforting skillet meal featuring juicy sausages, sweet bell peppers, and onions simmered in a herby tomato sauce, served over creamy polenta. Perfect for a cozy weeknight dinner.
This recipe has become a staple for chilly evenings when I want something hearty but simple. The blend of herbs and creamy polenta reminds me of family dinners growing up.
Ingredients
- Proteins: 4 Italian sausages (about 400 g), sweet or spicy, sliced into thick rounds
- Vegetables & Aromatics: 2 tablespoons olive oil, 1 large yellow onion thinly sliced, 2 bell peppers (red and yellow) sliced into strips, 2 cloves garlic minced
- Sauce & Herbs: 1 can (400 g) diced tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon salt plus more to taste, freshly ground black pepper to taste, 2 tablespoons chopped fresh parsley or basil for garnish
- Polenta: 1 liter (4 cups) water, 1 teaspoon salt, 200 g (1 cup) coarse cornmeal (polenta), 2 tablespoons unsalted butter, 60 g (1/2 cup) grated Parmesan cheese
Instructions
- Step 1:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on all sides about 5–6 minutes. Remove sausages and set aside on a plate.
- Step 2:
- In the same skillet add the remaining tablespoon olive oil. Add the onion and bell peppers. Cook stirring occasionally until softened and lightly caramelized about 8 minutes.
- Step 3:
- Add the garlic and cook for 1 minute until fragrant.
- Step 4:
- Return the sausages to the skillet. Add diced tomatoes oregano thyme crushed red pepper flakes if using 1/2 teaspoon salt and black pepper. Stir to combine.
- Step 5:
- Bring to a simmer reduce heat to low and cover. Cook for 15 minutes stirring occasionally until the sauce thickens and flavors meld.
- Step 6:
- While the sausage and peppers simmer prepare the polenta In a medium saucepan bring 1 liter (4 cups) water and 1 teaspoon salt to a boil. Gradually whisk in the cornmeal. Reduce heat to low and cook stirring frequently until polenta is creamy and thick about 10–12 minutes.
- Step 7:
- Stir in butter and Parmesan cheese until melted and smooth. Adjust seasoning if needed.
- Step 8:
- To serve spoon creamy polenta onto plates. Top with sausage and pepper mixture. Garnish with chopped fresh parsley or basil.
Save to Pinterest Sharing this meal with my family always brings warmth and joy especially on cold nights. The aroma fills the kitchen creating lasting memories.
Required Tools
Large skillet with lid saucepan whisk cutting board and knife wooden spoon or spatula
Allergen Information
Contains Dairy (Parmesan cheese butter) contains Possible gluten depending on sausage brand Double-check sausage ingredients for gluten or other allergens.
Nutritional Information
Calories 530 Total Fat 30 g Carbohydrates 37 g Protein 23 g per serving
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This skillet recipe combines comfort and flavor perfectly making it a go-to for any occasion.
Your Questions Answered
- → Can I use vegetarian sausage alternatives?
Yes, plant-based sausages or roasted mushrooms work well as substitutes, maintaining flavor and texture.
- → What herbs are best for this dish?
Dried oregano and thyme provide earthy notes, while fresh parsley or basil adds bright garnish at serving.
- → How do I achieve creamy polenta consistency?
Gradually whisk cornmeal into boiling salted water and stir frequently while cooking to develop a smooth, thick texture.
- → Can this be prepared ahead of time?
Yes, the sausage and pepper mixture can be simmered in advance and gently reheated before serving with freshly made polenta.
- → What wine pairs well with this meal?
Medium-bodied reds like Chianti or Barbera complement the savory and herby flavors nicely.