Pan-seared sausages with sweet peppers and polenta
30 – 40 Minutes
We don’t mess with the beloved Italian-American combination of sausages and bell peppers. For added comfort, we serve the dish on a bed of soft polenta.
In your bag
- ½ cup polenta
- ¼ cup grated Parmesan
- Two ¼-pound fresh mild Italian pork sausages (contain pork and spices)
- 1 yellow onion
- 5 ounces sweet frying peppers
- 1 red bell pepper
- Peeled fresh garlic
- Fresh rosemary
- 1 tablespoon tomato paste
- Fresh flat-leaf parsley
Tomato paste lends sweetness or acidity to a dish depending on how and when you cook it. If you prefer this dish a touch on the sweeter side, we suggest adding the tomato paste with the onion in Step 4 to let the tomato caramelize slightly. For more tang, stir it in with the white wine.
Protein: 28g (56% DV), Fiber: 9g (36% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 11g (55% DV), Cholesterol: 80mg (27% DV), Sodium: 1350mg (56% DV), Carbohydrates: 68g (23% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).