EXPLORE:

Pan-seared sausages with sweet peppers and polenta

Soy-Free, Gluten Free

2 Servings, 680 Calories/Serving

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.

Ingredients

  • 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

Chef's Tip

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.

Instructions

1

Cook the polenta

In a medium sauce pot, bring 2 cups lightly salted water to a boil. Add the polenta in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 5 to 7 minutes.
Remove from the heat, stir in the Parmesan, and season to taste with salt and pepper. While the polenta cooks, prepare the sausages.

2

Cook the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until well browned, 5 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut the sausages on the diagonal into 1-inch-thick slices. Do not clean the pan.
While the sausages cook, prepare the vegetables.

3

Prep the vegetables

  • Peel and thinly slice the yellow onion.
  • Remove the stems, ribs, and seeds from the frying peppers and bell pepper; thinly slice the peppers lengthwise.
  • Finely chop the garlic.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.

4

Cook the onions and peppers

In the same pan used for the sausages, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.
Stir in the peppers, garlic, rosemary, and tomato paste and cook, stirring occasionally, until the peppers start to soften, 2 to 3 minutes. Add ¼ cup white wine or water and cook, stirring occasionally, until the liquid has almost completely evaporated, 2 to 3 minutes. While the onion and peppers cook, prepare the parsley.

5

Finish the dish

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the pan with the onion and peppers, add the sausages and cook, stirring occasionally, until heated through, 3 to 4 minutes. Remove from the heat, stir in the parsley, and season to taste with salt and pepper.

6

Serve

Transfer the polenta to individual bowls. Top with the sausages, onion, and peppers and serve.

Nutrition per serving: 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). Not a significant source of trans fat. Contains: Milk.

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