Pan-seared sausages with sweet peppers and polenta

Soy Free, Gluten Free, Low Calorie

2 Servings, 530 Calories/Serving

35 Minutes

Italian pork sausages with sautéed peppers and onions are an iconic Italian-American combo. Along with a red bell pepper, we’ve added some sweet Italian frying peppers to your box for a mix of colors and textures. Everything cooks in the time it takes to make the bed of creamy soft polenta, enriched with grated Parmesan.

Ingredients

  • ½ cup polenta
  • ¼ cup grated Parmesan
  • Two 5-ounce Italian pork sausages
  • 1 yellow onion
  • 2 to 3 sweet Italian frying peppers
  • 1 red bell pepper
  • 1 to 2 garlic cloves
  • Fresh rosemary
  • Fresh flat-leaf parsley
  • 1 tablespoon tomato paste

Instructions

1

Cook the polenta

In a pot, bring 2½ cups of salted water to a boil. Add the polenta in a thin stream, whisking. Reduce to a simmer, cover, and cook at a bare simmer, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 25 to 30 minutes. Remove from the heat, stir in the Parmesan and season to taste with salt and pepper. While the polenta cooks, start the sausage and peppers.

2

Cook the sausage

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook until well browned, 4 to 5 minutes per side. Transfer the sausage to a plate to rest for 5 minutes (do not clean the pan). Slice the sausages on the diagonal 1 inch thick. While the sausage cooks, prepare the vegetables.

3

Prep the vegetables

  • Peel and thinly slice the onion.
  • Remove the ribs and seeds from the sweet and bell peppers; thinly slice the peppers.
  • Finely chop the garlic.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

4

Cook the onions and peppers

In the same pan used for the sausages, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the onion slices, season with salt, and cook, stirring occasionally, until lightly caramelized, 12 to 15 minutes. Stir in the peppers, garlic, and rosemary, and cook until the peppers start to soften, 4 to 5 minutes.

5

Finish the dish

Stir in the tomato paste and cook for 1 minute. Add ¼ cup white wine or water and cook until the liquid has almost completely evaporated, 2 to 3 minutes. Stir in the sliced sausages and cook 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 plates or shallow bowls. Top with the sausages, peppers, and onions, and serve.

Nutrition per serving: Calories: 530, Protein: 21 g, Total Fat: 35 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 9 g, Cholesterol: 40 mg, Carbohydrates: 35 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1150 mg

Contains: milk

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free