50 minutes
Discover the cozy flavors of Italy with this one-pan delight that combines succulent sweet Italian sausage and smooth, creamy polenta. This dish is perfect for a family dinner or impressing guests with your skillet prowess.
tablespoons
Bell Pepper, stemmed, seeded, and thinly sliced
each
Onion, halved and thinly sliced
each
Fennel Bulb, stalks removed, halved, cored, and thinly sliced
each
Garlic Clove, minced
each
to taste
to taste
teaspoons
cups
cups
Instant Polenta
cups
Parmesan Cheese, grated
0 oz
tablespoons
Sweet Italian Sausage
0 lb
Parsley, minced
tablespoons
1. Preheat and Prep
Position an oven rack to the upper-middle level and preheat your oven to 450°F (230°C). In a 12-inch nonstick skillet, heat olive oil over medium-high heat until shimmering.
2. Vegetable Sauté
Add the sliced bell pepper, onion, fennel, garlic, ¾ teaspoon of salt, ¼ teaspoon of pepper, and the red pepper flakes to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and develop a golden-brown hue. Transfer the sautéed vegetables to a bowl and set aside.
3. Polenta
Pour the milk and water into the skillet, adding 1 teaspoon of salt and ¼ teaspoon of pepper. Bring to a rolling boil over high heat, then gradually whisk in the polenta. Lower the heat and continue to whisk until the polenta thickens and leaves a trail, which should take about 2 minutes. Take the skillet off the heat and blend in the grated Parmesan and butter until fully incorporated.
4. Assemble and Bake
Spread the sautéed vegetables over the prepared polenta. Place the sausages on top, spacing them evenly. Bake in the preheated oven until the sausages are nicely browned and reach an internal temperature of at least 160°F (71°C), approximately 25 minutes. Allow the dish to rest for 10 minutes after baking.
5. Garnish and Serve
Just before serving, sprinkle with freshly minced parsley for a burst of color and freshness.
Start with high-quality Italian sausage—look for fresh options from your local butcher or specialty market. The sausage should have a good balance of fat and lean meat, and if there are flavor options, consider fennel or spicy varieties for an extra kick.
Brown the sausage well to develop a deep, caramelized flavor. Don't rush this step, as the fond (the browned bits left in the pan) will add a rich flavor to the sauce.
When preparing your creamy polenta, use homemade chicken or vegetable stock instead of water. This will impart a deeper flavor into the polenta, making it richer and more savory.
Choose a high-quality cheese for your polenta, such as Parmigiano-Reggiano or Pecorino Romano. Grate it fresh for the best flavor and meltability.
Incorporate fresh herbs such as rosemary, thyme, or basil for a brighter flavor. Chop them finely and mix them into the sausage as it cooks, or sprinkle them over the bake before serving.
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