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SideChef
Recipes
Comfort Food
Sheet Pan Sausage & Peppers over Cheesy Polenta

14 INGREDIENTS • 8 STEPS • 35MINS

Sheet Pan Sausage & Peppers over Cheesy Polenta

Recipe

4.7

3 ratings
Sheet Pan Sausage and Peppers with Cheesy Polenta might be one of my very favorite, soulful, and yet extremely quick and easy weeknight meals. One bite and it just feels like your mom gave you a warm hug.
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Sheet Pan Sausage and Peppers with Cheesy Polenta might be one of my very favorite, soulful, and yet extremely quick and easy weeknight meals. One bite and it just feels like your mom gave you a warm hug.
author_avatar
The Anchored Kitchen
My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/

35MINS

Total Time

$28.28

Cost Per Serving

Ingredients

Servings
1
us / metric
Hot Italian Chicken Sausage Link
1 lb
Hot Italian Chicken Sausage Link, sliced
Bell Pepper
2
Bell Peppers, roughly chopped
Cherry Tomato
2 cups
Cherry Tomatoes
Red Onion
2
Small Red Onions, roughly chopped
Olive Oil
2 Tbsp
Olive Oil
Salt
2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Polenta Grits
1 cup
Polenta Grits
Chicken Stock
3 cups
Chicken Stock
Half and Half
4 Tbsp

Sponsored

Kemps Half & Half
or heavy cream
Unsalted Butter
4 Tbsp
Unsalted Butter
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Parmesan Cheese
4 Tbsp
Parmesan Cheese, grated
Mozzarella Cheese
4 Tbsp
Mozzarella Cheese, shredded

Nutrition Per Serving

VIEW ALL
Calories
2826
Fat
148.6 g
Protein
133.1 g
Carbs
226.0 g
Love This Recipe?
Add to plan
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Sheet Pan Sausage & Peppers over Cheesy Polenta
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author_avatar
The Anchored Kitchen
My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C) and prepare a sheet pan.
step 2
On the sheet pan, mix the Hot Italian Chicken Sausage Link (1 lb), and Bell Peppers (2), Red Onions (2), and Cherry Tomatoes (2 cups) with Olive Oil (2 Tbsp), Salt (1 tsp), and Ground Black Pepper (1/2 tsp).
step 2 On the sheet pan, mix the Hot Italian Chicken Sausage Link (1 lb), and Bell Peppers (2), Red Onions (2), and Cherry Tomatoes (2 cups) with Olive Oil (2 Tbsp), Salt (1 tsp), and Ground Black Pepper (1/2 tsp).
step 3
Bake for 25 minutes, then place under the broiler for 5 minutes. Serve on top of the polenta.
step 3 Bake for 25 minutes, then place under the broiler for 5 minutes. Serve on top of the polenta.
step 4
When the sausage and peppers only have ten minutes left to cook, start the polenta. Bring the Chicken Stock (3 cups) to a boil in a medium saucepan over high heat.
step 5
Once the stock is boiling, whisk in the Polenta Grits (1 cup) to make the polenta. Turn the heat down to medium-low. Continue to stir as the mixture thickens. About 3-5 minutes.
step 6
Add in the Kemps Half & Half (4 Tbsp), Salt (1 tsp), and Crushed Red Pepper Flakes (1/4 tsp). Continue to cook for an additional minute or two. Add in the Unsalted Butter (4 Tbsp) and whisk until it’s fully incorporated.
step 7
Pull the pan off the heat. Add in Parmesan Cheese (4 Tbsp), Mozzarella Cheese (4 Tbsp) and mix it in.
step 8
Spoon the polenta onto individual plates and then top with the sausage and peppers.
step 8 Spoon the polenta onto individual plates and then top with the sausage and peppers.

Tags

Comfort Food
Shellfish-Free
Dinner
Quick & Easy
Spring
Summer
Vegetables
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