Polenta Casserole with Sauteed Bell Peppers and Sausage
Elevate your comfort food game with this Polenta Casserole with Sautéed Bell Peppers and Sausage, a vibrant and flavorful dish that’s perfect for family dinners or casual gatherings. This recipe features a creamy, Parmesan-infused polenta base, layered with savory Italian sausage and a medley of colorful bell peppers, onions, and garlic, all simmered in a rich tomato sauce. Topped with a golden layer of melty mozzarella and finished with fresh parsley, this casserole offers a delightful combination of hearty, cheesy, and zesty flavors. Easy to prepare and bake, it’s a crowd-pleasing meal that brings bold Mediterranean-inspired taste to your table. Perfect for weeknight dinners or meal prepping, this recipe guarantees smiles with every bite.
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Recipe Information
Ingredients
- 1 cup Polenta
- 4 cups Water
- 1 teaspoon Salt
- 1 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 links Sausage links (Italian, mild or spicy)
- 1 large Red bell pepper, sliced
- 1 large Yellow bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 0.5 teaspoons Crushed red pepper flakes
- 1 15-ounce can Canned crushed tomatoes
- 1.5 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, bring 4 cups of water to a boil and add the salt. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until the polenta thickens, about 5-7 minutes.
Remove the polenta from the heat. Stir in the butter and Parmesan cheese until fully combined. Spread the polenta evenly into the bottom of the prepared casserole dish. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the sausage links and cook for 6-8 minutes, turning occasionally, until browned and cooked through. Remove the sausages from the skillet, slice them into 1/2-inch pieces, and set aside.
In the same skillet, add the sliced bell peppers, onion, and garlic. Sauté until the vegetables are tender, about 5-6 minutes.
Add the crushed red pepper flakes and the canned crushed tomatoes to the skillet. Stir to combine and let simmer for 5 minutes. Season with salt and pepper to taste.
Layer the sausage slices evenly over the polenta layer in the casserole dish. Spoon the sautéed vegetable and tomato mixture over the sausage layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley before serving.
Serve warm and enjoy your Polenta Casserole with Sauteed Bell Peppers and Sausage!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
