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.


  • 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.



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.


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.


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.


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.


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.



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.

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy-Free
Argentinian chicken with green rice and chimichurri
Paleo-Friendly, Gluten Free, Dairy-Free
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean