
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-seared sausages with sweet peppers and polenta
Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus
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.
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
Nutrition per serving
Total Fat 32g (41% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1350mg (59% DV), Total Carb. 68g (25% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains:
Milk
Instructions
Wash produce before use
1
Cook the polenta
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.
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
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.
Serve