In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sausage with sweet peppers and polenta

Gluten-Free Friendly

2 Servings, 650 Calories/Serving

30 Minutes

Chef Justine offers the classic Italian-American combination of sausage and peppers on a bed of polenta enriched with parmesan cheese. By putting the emphasis on the peppers and onions, she makes an indulgent meal a healthy one, as well, with 34 grams of protein and just 31 grams of fat.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup polenta
¼ cup grated parmesan cheese
2 mild pork sausages
1 yellow onion
1 red bell pepper
2-3 Italian frying peppers
1 garlic clove
Fresh rosemary
Italian parsley
1 tablespoon tomato paste

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the polenta

In a 2-quart sauce pot over high heat, bring 4 cups of water to a boil. Whisk in the polenta and let the water return to a boil, reduce to a simmer, and cook, stirring frequently, until the polenta thickens and absorbs most of the water, 25 to 30 minutes. Remove from the heat, stir in the parmesan and season with salt and pepper.
While the polenta cooks, prepare the sausage and peppers.

Cook the sausage and peppers

In a 12-inch frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook until well browned, about 5 minutes on each side. Transfer to a plate. Do not wipe out the pan.
While sausage cooks, prepare the vegetables.

Prep the vegetables

Peel and slice the onions.
Slice the peppers. Discard the seeds.
Mince the garlic.
Chop the rosemary leaves.
Chop the parsley.

Cook the onions and peppers

In the same pan used to cook the sausage, warm 1 tablespoon oil over medium high heat until hot but not smoking. Add the onions, season with salt, and cook until the onions begin to caramelize, about 15 minutes. Add the peppers, garlic, and rosemary, and continue cooking until the peppers start to soften, about 5 minutes. Add ¼ cup wine, if using and cook until the wine has almost completely evaporated. Stir in the tomato paste and 1½ cups water. Bring to a boil, reduce to simmer, and cook until the liquid has thickened, about 5 minutes. Slice the sausages and add them to the pan, turning once or twice until heated through, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and pepper.

Serve

Transfer the polenta to serving bowls and top with the sausage and peppers.

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