
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.
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)
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
Wash produce before use
1
Cook the polenta
- Remove the polenta from the packaging; cut the polenta into ½-inch cubes.
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.
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.
5
Prep the basil; finish the dish
- Strip the basil leaves from the stems; coarsely tear the leaves.
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.