Save to Pinterest A rustic, comforting skillet meal featuring juicy sausages, sweet bell peppers, and onions simmered in a herby tomato sauce, served over creamy polenta. Perfect for a cozy weeknight dinner.
I love making this skillet meal on chilly evenings when I want something heartwarming and simple to prepare.
Ingredients
- Italian sausages: 4, sweet or spicy, sliced into thick rounds (about 400 g)
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, thinly sliced
- Bell peppers: 2 (red and yellow), sliced into strips
- Garlic: 2 cloves, minced
- Diced tomatoes: 1 can (400 g)
- Dried oregano: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Crushed red pepper flakes (optional): 1/4 teaspoon
- Salt: 1/2 teaspoon plus more to taste
- Freshly ground black pepper: to taste
- Chopped fresh parsley or basil: 2 tablespoons, for garnish
- Water: 1 liter (4 cups)
- Salt for polenta: 1 teaspoon
- Coarse cornmeal (polenta): 200 g (1 cup)
- Unsalted butter: 2 tablespoons
- Grated Parmesan cheese: 60 g (1/2 cup)
Instructions
- Step 1:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on all sides, about 5–6 minutes. Remove sausages and set aside on a plate.
- Step 2:
- In the same skillet, add the remaining tablespoon olive oil. Add the onion and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
- Step 3:
- Add the garlic and cook for 1 minute until fragrant.
- Step 4:
- Return the sausages to the skillet. Add diced tomatoes, oregano, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and black pepper. Stir to combine.
- Step 5:
- Bring to a simmer, reduce heat to low, and cover. Cook for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Step 6:
- While the sausage and peppers simmer, prepare the polenta: In a medium saucepan, bring 1 liter (4 cups) water and 1 teaspoon salt to a boil. Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until polenta is creamy and thick, about 10–12 minutes.
- Step 7:
- Stir in butter and Parmesan cheese until melted and smooth. Adjust seasoning if needed.
- Step 8:
- To serve, spoon creamy polenta onto plates. Top with sausage and pepper mixture. Garnish with chopped fresh parsley or basil.
Save to Pinterest This recipe always brings my family together especially on weekend dinners when we share stories over the table.
Notes
Add extra vegetables like zucchini or mushrooms for more variety. Use instant polenta for a faster preparation if desired.
Required Tools
Large skillet with lid Saucepan Whisk Cutting board and knife Wooden spoon or spatula
Allergen Information
Contains Dairy (Parmesan cheese butter) Contains Possible gluten (depending on sausage brand) Double check sausage ingredients for gluten or other allergens.
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This dish is best enjoyed fresh but leftovers reheat well for the next day.
Questions & Answers
- → Can I use other types of sausage?
Yes, choosing sweet or spicy Italian sausage adds distinctive flavor but you can use any preferred sausage type or plant-based alternatives for a different taste.
- → How do I make the polenta creamy?
Slowly whisk the cornmeal into boiling salted water and cook over low heat while stirring frequently. Adding butter and Parmesan at the end enhances smoothness and flavor.
- → What can I substitute for fresh herbs?
Dried oregano and thyme work well in place of fresh, maintaining the herby profile, though fresh parsley or basil garnish adds brightness at serving.
- → Is this dish gluten-free?
It can be gluten-free if you select gluten-free sausages. Cornmeal-based polenta and fresh vegetables do not contain gluten.
- → Can I prepare this meal ahead of time?
Yes, the sausage and pepper mixture can be cooked in advance and gently reheated. Polenta is best served fresh but can be kept warm for short periods.