Italian sausage and peppers with creamy polenta

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

Italian sausage and peppers with creamy polenta

Gluten-Free, Soy-Free

2 Servings, 480 Calories/Serving

25–35 Minutes

In this gluten-free weeknight favorite, a creamy bed of polenta provides a soft landing for quickly sautéed Italian sausages and bell peppers.

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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.
  • One 18-ounce tube cooked polenta
  • ¼ cup grated Parmesan
  • 1 red onion
  • 2 red bell peppers
  • 1 pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 2 poblanos (optional)
  • Peeled fresh garlic
  • Fresh thyme
  • 1 teaspoon sweet smoked paprika
  • Fresh basil
  • 1½ teaspoons balsamic vinegar
  • ½ teaspoon red chile flakes (optional)
Chef's Tip
For even creamier, richer polenta, stir in a little Greek yogurt, sour cream, or crème fraîche along with the Parmesan.

Nutrition per serving

Protein: 14g (28% DV), Fiber: 3g (12% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 8g (40% DV), Cholesterol: 95mg (32% DV), Sodium: 1340mg (56% DV), Carbohydrates: 28g (9% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk

Instructions

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

Wash produce before use

1

Cook the polenta

  • Remove the polenta from the packaging; cut the polenta into ½-inch cubes.
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the polenta and 1 to 1½ cups water, depending on desired consistency. Using a masher or the back of a spoon, mash the polenta mixture until the water is incorporated. Cook, stirring often, until the polenta mixture is heated through, 3 to 4 minutes. Remove from the heat and stir in half the Parmesan. Season to taste with salt, pepper, and as much additional Parmesan as you like. Cover and keep warm.
While the polenta cooks, prepare the vegetables.

2

Prep the onion and bell peppers

  • Peel and thinly slice the red onion.
  • Remove the stem, ribs, and seeds from the bell peppers; cut the bell peppers into ¼-inch-wide strips.

3

Prep and brown the sausage

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into large pieces, until browned and cooked through, 5 to 7 minutes. Transfer to a plate. Pour off all but 1 tablespoon oil from the pan.

4

Prep and cook the vegetables

  • If using, remove the stem, ribs, and seeds from the poblanos; cut the poblanos into ¼-inch-wide strips. Wash your hands after handling.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the thyme leaves from the stems.
In the same pan used for the sausage, stir in the onion, season with salt and pepper, and cook over medium-high heat until starting to soften, 1 to 2 minutes. Add the bell peppers, poblanos (if using), garlic, thyme, and paprika and cook, stirring occasionally, until the peppers start to brown, 4 to 5 minutes. Add the sausage, any accumulated juices, and ¼ cup water and cook, stirring occasionally, until the sausage is warmed through, 1 to 2 minutes.

5

Prep the basil; finish the dish

  • Strip the basil leaves from the stems; coarsely tear the leaves.
Remove the sausage and peppers from the heat, stir in the balsamic vinegar and basil, and sprinkle with as many chile flakes as you like. Season to taste with salt and pepper.

Serve

Transfer the polenta to individual plates, top with the sausage and peppers, and serve.

Kids can!
  • Taste and help season the polenta.
  • Peel the onion.
  • Press the garlic, if you have a press.
  • Strip the thyme leaves from the stems.
  • Tear the basil leaves.