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    Hearty Italian Sausage and Pepper Stew with Creamy Polenta

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    Pixicook editorial team

    A comforting and flavorful dish combining Italian sausage, peppers, and a rich tomato stew, served with creamy polenta.

    Ingredients for Hearty Italian Sausage and Pepper Stew with Creamy Polenta

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    serves
    4 peoplechevron
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    Olive Oil

    tablespoons

    Substitute chevron-down

    Hot Or Sweet Italian Turkey Or Pork Sausages

    0 lb

    Substitute chevron-down

    Large Red Onion, sliced

    each

    Substitute chevron-down

    Large Red Bell Peppers, thinly sliced

    each

    Substitute chevron-down

    Large Poblano Chile, seeded and thinly sliced

    each

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Italian Tomatoes (San Marzano Preferred)

    0 oz

    Substitute chevron-down

    Dry White Wine

    0 fl-oz

    Substitute chevron-down

    Small Onion, chopped

    each

    Substitute chevron-down

    Coarse Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Polenta

    0 oz

    Substitute chevron-down

    Romano Cheese, coarsely grated

    0 oz

    Substitute chevron-down

    Fresh Marjoram, chopped

    tablespoons

    Substitute chevron-down

    How to Make Hearty Italian Sausage and Pepper Stew with Creamy Polenta

    1. Brown the Sausages

    Start by warming 1 tablespoon of olive oil in a large frying pan over medium-high heat. Pierce the sausages with a small knife to prevent bursting, then brown them in the oil for about 8 minutes, turning to ensure they brown evenly on all sides. Once browned, transfer the sausages to a plate.

    2. Sauté the Vegetables

    Pour off most of the fat from the pan, leaving about 2 tablespoons. Add the sliced red onion, bell peppers, poblano chile, and red pepper flakes to the pan. Sauté the vegetables for around 8 minutes until they begin to soften and take on a bit of color.

    3. Add Tomatoes and Wine

    Add the canned tomatoes with their juices and the dry white wine to the pan. Simmer the mixture for about 5 minutes, using a wooden spoon to break up the tomatoes and combine everything.

    4. Simmer with Sausages

    Return the browned sausages to the pan, nestling them into the vegetable and tomato mixture. Cover the pan and let it simmer gently for 15 minutes.

    5. Prepare the Polenta

    While the sausage mixture is simmering, heat the remaining 1 tablespoon of olive oil in a heavy saucepan over medium heat. Add the chopped small onion and sauté for about 5 minutes until it becomes soft and translucent.

    6. Boil Water for Polenta

    Pour 4 cups of water into the saucepan with the sautéed onion. Add 1 teaspoon of coarse kosher salt and 1 teaspoon of freshly ground black pepper. Bring the water to a boil.

    7. Cook the Polenta

    Gradually whisk in the polenta to the boiling water. Reduce the heat to a simmer and cook, whisking frequently, for about 18 minutes.

    8. Add Cheese and Marjoram to Polenta

    Once the polenta is thickened and creamy, stir in the grated Romano cheese and 1 tablespoon of chopped fresh marjoram.

    9. Finish the Sausage Mixture

    By now, the sausage mixture should be ready. Increase the heat slightly to bring it to a gentle boil, then stir in the remaining 3 tablespoons of chopped marjoram. Taste and season with additional salt and pepper if needed.

    10. Serve

    To serve, spoon the creamy polenta onto plates or into shallow bowls, then top with the hearty sausage and pepper stew. Enjoy this comforting dish, where each bite combines the creamy, cheesy polenta with the robust, flavorful stew.

    Variations

    Chicken Cacciatore with Herbed Couscous

    Replace the sausage with chicken thighs, use a variety of bell peppers and mushrooms, and swap the polenta for couscous seasoned with herbs like rosemary and thyme.

    Spanish Chorizo and Pepper Stew with Saffron Rice

    Use Spanish chorizo, add smoked paprika to the base, and swap polenta with saffron-infused rice for a Spanish flair.

    Cajun Andouille Sausage and Shrimp Gumbo with Rice

    Use andouille sausage, add okra and a Cajun spice blend, thickening with a roux, and serve over rice for a Southern twist.

    Beef and Mushroom Stew with Garlic Mashed Potatoes

    Use beef chunks in place of sausage, add mushrooms for umami, and serve over a bed of garlic-infused mashed potatoes.

    Greek Lamb Stew with Lemon Orzo

    Replace sausage with lamb, add olives and a touch of cinnamon to the stew, and pair it with lemony orzo pasta.


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