Polenta with Italian Sausage and Vegetables
Indulge in the rustic flavors of Italy with this hearty Polenta with Italian Sausage and Vegetables recipe. Creamy, buttery polenta, enriched with grated Parmesan, serves as the perfect base for a savory medley of tender Italian sausage, sautéed bell peppers, zucchini, and onions simmered in a fragrant tomato sauce seasoned with oregano and basil. This dish strikes a beautiful balance between comforting and wholesome, making it ideal for family dinners or an impressive weeknight meal. Ready in just 50 minutes and packed with vibrant veggies and bold flavors, it’s a delicious way to bring a taste of Italy to your table. Garnish with fresh parsley for a bright finishing touch, and serve this crowd-pleaser straight from the skillet for an irresistible dining experience. Perfect for lovers of Italian cuisine, creamy polenta recipes, and hearty one-pan meals!
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Recipe Information
Ingredients
- 1 cup coarse-ground polenta (or cornmeal)
- 4 cups water
- 0.25 cup parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 pieces Italian sausage links (mild or spicy)
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes (canned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a medium-sized pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, reducing the heat to low. Stir frequently to prevent lumps and avoid sticking.
Cook the polenta for about 25-30 minutes, stirring occasionally, until thick and creamy. Remove from heat and stir in the butter, grated Parmesan cheese, and a pinch of salt. Cover and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage links and cook for 8-10 minutes, turning frequently, until browned and fully cooked (internal temperature should reach 160°F/71°C). Remove the sausages from the skillet and set aside. Once slightly cooled, slice them into 1/2-inch rounds.
Using the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the garlic and cook for 1 more minute until fragrant. Add the diced red bell pepper and zucchini, cooking for another 5 minutes until the vegetables are tender.
Pour in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir well and let the mixture simmer for 5 minutes to allow the flavors to meld.
Return the sliced sausages to the skillet, stirring them into the vegetable mixture. Reduce the heat to low and cook for an additional 3-5 minutes until heated through.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with the sausage and vegetable mixture.
Garnish with fresh parsley, if desired, and enjoy your Polenta with Italian Sausage and Vegetables!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 4196 mg | 182% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 22.9 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2436 mg | 52% | |
*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.
