1

Combine the water, milk, and half the salt in a medium saucepan over medium-high heat, uncovered, until small bubbles form at the edges, about 5 minutes.

2

While the liquid heats, slice the red bell pepper and yellow bell pepper into thin strips, thinly slice the onion, then mince the garlic.

3

Slowly whisk the polenta into the steaming liquid, reduce the heat to low, and set the lid on slightly ajar.

4

Cook the polenta 20 to 25 minutes, stirring every 5 minutes, until thick, creamy, and the grains taste tender.

5

Set a 12-inch skillet over medium-high heat with the olive oil.

6

While the skillet heats for 2 minutes, finely grate the parmesan onto a corner of the cutting board.

7

Add the sausage to the hot oil, breaking it into bite-sized pieces with a wooden spoon.

8

Brown undisturbed for 3 minutes, then stir and cook 3 to 4 minutes more until no pink remains and the edges crisp.

9

While the sausage browns, pick the basil leaves and tear them into small pieces.

10

Add the sliced peppers, onion, oregano, and remaining salt, cooking 6 to 7 minutes until the peppers soften and char at the edges.

11

Stir in the minced garlic and cook 30 to 45 seconds until aromatic, taking care it does not brown.

12

Pour in the crushed tomatoes and black pepper, simmering 2 to 3 minutes until glossy and clinging to the peppers, then turn the heat to low.

13

Pull the polenta off the heat and stir in the butter and grated parmesan until smooth, glossy, and pourable.

14

Spoon the polenta into shallow bowls, top with the sausage and peppers, and scatter the torn basil over the top.

Italian Sausage & Peppers with Creamy Parmesan Polenta

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Instructions

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Italian Sausage & Peppers with Creamy Parmesan Polenta

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands