Sheet Pan Peppers & Sausage over Cheesy Polenta
A truly rustic meal that comes together in no time. This is one of those meals that feels like you slaved away in the kitchen but honestly comes together so quickly and easily it will quickly become a busy weeknight staple.
Ingredients
- 2 bell peppers roughly chopped
- 1 pt cherry tomatoes
- 2 small red onions roughly chopped
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 lb mild Italian chicken sausage
For the Polenta:
- 1 C corn grits i prefer yellow corn
- 3 C chicken stock
- 1/4 C half and half
- 4 tbsp unsalted butter
- 1 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- 1/4 C grated parmesan cheese
- 1/4 C shredded mozzarella cheese
Instructions
For the Sausage & Peppers:
- Preheat oven to 400 degrees. On a sheet pan combine all of the ingredients. Bake for 25 minutes, then place under the broiler for 5 minutes. Serve on top of the polenta.
For the Polenta:
- Bring the stock to a boil in a medium saucepan over high heat. Do this while the sausage and peppers only have ten minutes left or so.
- Once the stock is boiling, whisk in the polenta. Turn the heat down to medium low. Continue to stir as the mixture thickens. This is key as they cn get gloppy if you don't keep an eye on them and stir occasionally. About 3-5 minutes.
- Add in the cream, salt, and red pepper. Continue to cook for an additional minute or two. Add in the butter and whisk it in until it’s fully incorporated.
- Pull the pan off the heat. Add in the cheese and mix it in.
- Spoon the polenta onto individual plates and then top with the sausage and peppers.
- Order Ingredients from Amazon Fresh & Walmart Here: Sheet Pan Peppers & Sausage over Cheesy Polenta