Best 9 Sausage And Peppers Over Creamy Parmesan Polenta Recipes

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Sausage and peppers is a classic Italian-American dish that is often served over pasta. However, it can also be served over creamy parmesan polenta for a delicious and satisfying meal. Polenta is a cornmeal dish that is similar to grits, but it is creamier and has a more delicate flavor. When it is cooked with parmesan cheese, it becomes a rich and flavorful base for the sausage and peppers. This dish is perfect for a weeknight meal or a weekend brunch, and it is sure to please everyone at the table.

Let's cook with our recipes!

CREAMY POLENTA WITH PARMESAN AND SAUSAGE



Creamy Polenta With Parmesan and Sausage image

Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
Salt
1/2 to 1 cup freshly grated Parmesan cheese, or to taste
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
  • Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
  • Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 30 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 21 grams, Sodium 1121 milligrams, Sugar 1 gram, TransFat 0 grams

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA



Sausage and Peppers over Creamy Parmesan Polenta image

A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.

Provided by Julie Hubert

Categories     Polenta

Time 56m

Yield 4

Number Of Ingredients 17

4 cups chicken stock
2 cups half-and-half
2 ½ teaspoons sea salt, divided
1 ¼ cups coarsely ground cornmeal (polenta)
2 tablespoons olive oil
4 (4 ounce) links hot Italian sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 teaspoon dried oregano
4 cloves garlic, minced
½ cup dry white wine
1 cup basil marinara sauce
¾ cup grated Parmesan cheese, divided
¼ cup butter
ground black pepper to taste
5 large basil leaves, rolled and thinly sliced

Steps:

  • Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
  • Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
  • Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
  • Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
  • Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.

Nutrition Facts : Calories 976 calories, Carbohydrate 61.7 g, Cholesterol 160.6 mg, Fat 63.1 g, Fiber 6.3 g, Protein 34.9 g, SaturatedFat 28.3 g, Sodium 4060.5 mg, Sugar 12.3 g

ONE-SKILLET SAUSAGE AND POLENTA PARMESAN



One-Skillet Sausage and Polenta Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 17-ounce tube prepared polenta, sliced into 8 rounds
8 ounces sweet or hot Italian sausage, casings removed
6 ounces cremini mushrooms, diced
2 cloves garlic, chopped
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for topping (see Cook's Note)
8 ounces sliced mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.
  • Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
  • Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

Nutrition Facts : Calories 629, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 90 milligrams, Sodium 2,290 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 26 grams

POLENTA WITH SAUSAGE AND PEPPERS



Polenta with Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

2 cups polenta
1 stick (8 tablespoons) butter
4 ounces grated Parmesan
1/2 cup extra-virgin olive oil
Two 28-ounce cans whole peeled tomatoes, hand-crushed
6 links Italian sausage, chopped
3 cloves garlic, chopped
3 bell peppers, chopped
1 onion, chopped
1 tablespoon crushed red pepper
Ricotta, for topping
Fresh basil leaves, for garnish

Steps:

  • Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
  • Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.

SAUSAGE AND PEPPERS OVER CREAMY PARMESAN POLENTA



Sausage and Peppers over Creamy Parmesan Polenta image

A delicious medley of hot Italian sausage and peppers is spooned over creamy Parmesan polenta in this satisfying weeknight recipe.

Provided by Julie Hubert

Categories     Polenta

Time 56m

Yield 4

Number Of Ingredients 17

4 cups chicken stock
2 cups half-and-half
2 ½ teaspoons sea salt, divided
1 ¼ cups coarsely ground cornmeal (polenta)
2 tablespoons olive oil
4 (4 ounce) links hot Italian sausage
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 teaspoon dried oregano
4 cloves garlic, minced
½ cup dry white wine
1 cup basil marinara sauce
¾ cup grated Parmesan cheese, divided
¼ cup butter
ground black pepper to taste
5 large basil leaves, rolled and thinly sliced

Steps:

  • Combine chicken stock, half-and-half, and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook, whisking often, until polenta is soft, about 15 minutes.
  • Heat olive oil in a large skillet over high heat. Add sausage links; cook, turning often, until browned on all sides, about 6 minutes. Transfer to a plate.
  • Stir remaining 1 teaspoon salt, red bell pepper, yellow bell pepper, red onion, and oregano into the skillet. Cook over medium heat, stirring often, until onion is translucent, about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.
  • Slice sausages and return to the skillet. Cook, covered, until no longer pink in the center, about 3 minutes.
  • Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.

Nutrition Facts : Calories 976 calories, Carbohydrate 61.7 g, Cholesterol 160.6 mg, Fat 63.1 g, Fiber 6.3 g, Protein 34.9 g, SaturatedFat 28.3 g, Sodium 4060.5 mg, Sugar 12.3 g

SAUSAGE & PEPPERS WITH POLENTA



Sausage & Peppers With Polenta image

From Family Circle. I couldn't find a similar recipe, but there are many other "Sausage & Peppers" dishes. This one is quick and easy, not to mention filling. This could be doubled.

Provided by Smilyn

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups milk
1 teaspoon salt
4 sweet Italian sausage links
3/4 cup instant polenta
3 tablespoons grated parmesan cheese
3 tablespoons unsalted butter
3/4 lb assorted sweet pepper, sliced
1 (14 1/2 ounce) can Italian stewed tomatoes
parmesan cheese (to garnish)

Steps:

  • Bring milk and 1 teaspoon salt to boiling in a medium saucepan.
  • Pierce sweet Italian sausages with a fork. Place in a 10-inch deep skillet and cook, covered, over medium-high heat until browned.
  • Meanwhile stir instant polenta into boiling milk.
  • Cook, stirring, for 3 minutes.
  • Remove from heat and stir in 3 tablespoons EACH grated parm and butter.
  • Pour polenta onto serving platter, spreading evenly.
  • To sausages, add peppers and tomatoes.
  • Reduce heat to medium, partially cover and cook 5 minutes.
  • Pour mixture over polenta and top with additional grated Parm.

Nutrition Facts : Calories 544, Fat 39.5, SaturatedFat 18.3, Cholesterol 99.1, Sodium 1960.2, Carbohydrate 23.7, Fiber 2.8, Sugar 8.9, Protein 25.2

SAUSAGE-AND-PEPPER RAGU OVER POLENTA



Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
  • In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

SAUSAGE & PEPPERS WITH CHEESE POLENTA



Sausage & Peppers with Cheese Polenta image

Who'd have thought that Italian sausage and peppers could be healthy and light? The creamy Asiago polenta is the perfect backdrop for the sauteed meat mixture.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

3 cups reduced-sodium chicken broth, divided
1-1/2 cups water
1 cup cornmeal
2 teaspoons olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-inch slices
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium onion, sliced
1 garlic clove, minced
1/2 cup shredded Asiago cheese
1/2 cup fat-free milk
1 teaspoon butter

Steps:

  • In a large heavy saucepan, bring 2-1/2 cups broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 15-20 minutes or until polenta is thickened and pulls away cleanly from sides of pan., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, peppers and onion; cook and stir 5-7 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add remaining broth, stirring to loosen browned bits from pan; heat through., Remove polenta from heat; stir in cheese, milk and butter until cheese is melted. Serve with sausage mixture.

Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

BREAKFAST POLENTA WITH SAUSAGE, ONION AND PEPPERS



Breakfast Polenta with Sausage, Onion and Peppers image

Provided by William Viets

Categories     Onion     Pepper     Pork     Breakfast     Sauté     Parmesan     Sausage     Cornmeal     Bon Appétit     Massachusetts

Yield Makes 6 servings

Number Of Ingredients 8

3 hot Italian sausages (about 8 ounces), casings removed
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon dried oregano
3 1/2 cups water
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter

Steps:

  • Butter 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
  • Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.

Tips and Conclusion

This hearty and comforting dish of sausage and peppers over creamy parmesan polenta is a perfect meal for a cold night. The sausage and peppers are cooked in a flavorful sauce, and the creamy polenta is a delicious and filling base. Here are a few tips for making this dish:

  • Choose a good quality sausage. A spicy Italian sausage or a sweet Italian sausage would both be good choices.
  • Use a variety of peppers. Different colors of peppers will add different flavors and colors to the dish.
  • Cook the sausage and peppers over medium heat. This will help to prevent the sausage from drying out.
  • Add a little bit of red wine to the sauce. This will help to deglaze the pan and add a rich flavor to the sauce.
  • Use a good quality parmesan cheese. This will make the polenta extra creamy and flavorful.
  • Serve the sausage and peppers over the creamy polenta immediately. This will help to keep the polenta from getting too thick.

This sausage and peppers over creamy parmesan polenta is a delicious and easy-to-make dish that is sure to please everyone at your table. It is a perfect meal for a cold night, or for any time you are looking for a hearty and comforting meal.

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