Sausage and Polenta Skillet
This Sausage and Polenta Skillet transforms Italian sausage, bell peppers, and onions into a hearty one-pan meal nested on creamy, cheesy polenta. Ready in just 45 minutes, it delivers the flavors of a classic Italian sausage sandwich in a comforting, fork-and-knife dinner that's perfect for weeknights but special enough for company. Minimal cleanup, maximum flavor.
Ingredients
- 1 pound Italian sausage links sweet or hot, your choice
- 1 tablespoon olive oil
- 1 large yellow onion sliced into half-moons
- 2 bell peppers red and/or green, sliced into strips
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1 cup quick-cooking polenta
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese plus more for serving
- 2 tablespoons butter
- 1 can 14.5 oz diced tomatoes, drained (or 2 fresh tomatoes, diced)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil or parsley chopped (for garnish)
Optional add-ins
- 1/2 cup white wine or beer
- 8 oz sliced mushrooms
- 1 tablespoon balsamic vinegar
- 1/4 cup heavy cream stirred into polenta for extra richness
- 1/4 cup oil-packed sun-dried tomatoes chopped
Instructions
- Brown the sausage: Heat the olive oil in your skillet over medium heat. Add the sausage links and cook until browned on all sides, about 8-10 minutes. They don't need to be fully cooked through yet. Transfer sausages to a plate.
- Sauté the vegetables: In the same skillet with the sausage drippings, add the sliced onions and bell peppers. Cook until they begin to soften and caramelize, about 5-7 minutes. Add the garlic, dried oregano, and red pepper flakes (if using), and cook for another minute until fragrant.
- Slice the sausage: While the vegetables cook, slice the sausages into 1/2-inch rounds. They'll still be a bit pink inside, and that's perfectly fine.
- Add tomatoes and return sausage: Stir the drained diced tomatoes into the vegetable mixture. Return the sliced sausage to the skillet and stir to combine. Season with salt and pepper to taste. Let everything simmer together for about 5 minutes.
- Transfer and keep warm: Transfer this sausage and pepper mixture to a bowl and cover to keep warm. Don't wash the skillet—those flavor bits are gold!
- Make the polenta: In the same skillet, bring the chicken broth to a boil. Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 3-5 minutes until thickened (time will vary based on your polenta type, so check package instructions).
- Finish the polenta: Once the polenta has thickened, remove from heat and stir in the Parmesan cheese and butter until melted and incorporated. Season with salt and pepper to taste.
- Combine and serve: You have two options:
- For family-style serving: Spread the polenta evenly in the skillet and top with the sausage and pepper mixture.
- For restaurant-style plating: Spoon polenta onto individual plates and top with the sausage mixture.
- Garnish and enjoy: Sprinkle with chopped fresh basil or parsley, additional Parmesan cheese if desired, and serve immediately.
Notes
- Polenta types matter: Traditional polenta takes longer to cook (20-30 minutes), while quick-cooking varieties are done in 3-5 minutes. Either works fine—just adjust your cooking time accordingly.
- For a make-ahead version, prepare the sausage and pepper mixture up to 2 days ahead and refrigerate. When ready to serve, reheat and make fresh polenta.
- Cast iron is ideal for this dish as it gives the sausage and vegetables a beautiful caramelization, but any heavy-bottomed skillet will work.
- If you like your peppers with more bite, add them a few minutes after the onions start cooking rather than simultaneously.
- The polenta will continue to thicken as it sits, so serve promptly or have extra broth on hand to thin it if needed.
- For a spicier dish, use hot Italian sausage and increase the red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheat beautifully in the microwave or stovetop.