Trouble With Toast

Recipe: Sausage and Peppers with Crispy Polenta | March 19, 2008

This is a great, easy recipe that actually tastes even better when you let it sit overnight. It came from Real Simple magazine, and the hardest part about it was finding the polenta (hint: at the P Street Whole Foods, it’s in a cookie-dough-esque roll/tube on the lowest shelf of one of the ethnic food aisles–I practically had to sit on the floor to see it)! Definitely spring for the crusty bread to soak up all of the juices–yum!

  • 2 tablespoons olive oil
    1 pound Italian sausage (I used half sweet and half spicy)
  • 2 medium onions, cut into wedges
  • Kosher salt and pepper
  • 2 small red bell peppers, seeded and sliced 1/4 inch thick
  • 3 cloves garlic, thinly sliced
  • 2/3 cup dry white wine (such as Sauvignon Blanc)
  • 6 sprigs thyme
  • 1 pound store-bought cooked polenta, sliced into thick rounds
  • Crusty bread (optional)

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes. Add the onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, for 4 minutes. Add the bell peppers and garlic and cook until they are just soft, about 4 minutes. Stir in the wine and thyme.


Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.

Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.


Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with the crusty bread, if desired.



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