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RECIPE
14 INGREDIENTS 8 STEPS 35min

Sheet Pan Sausage & Peppers over Cheesy Polenta

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.
Sheet Pan Sausage & Peppers over Cheesy Polenta Recipe | SideChef
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.
The Anchored Kitchen’s Brittany Graham is a busy mom of two boys who likes to create recipes her whole family will enjoy together around the dinner table.
http://theanchoredkitchen.com/
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The Anchored Kitchen’s Brittany Graham is a busy mom of two boys who likes to create recipes her whole family will enjoy together around the dinner table.
http://theanchoredkitchen.com/
35min
Total Time
$27.93
Cost Per Serving

Ingredients

Servings
1
US / METRIC
1 lb
Hot Italian Chicken Sausage Links , sliced
2
Bell Peppers , roughly chopped
2 cups
Cherry Tomatoes
2
Small Red Onions , roughly chopped
1/2 Tbsp
1 cup
Polenta Grits
3 cups
Chicken Stock
1/4 cup
Half and Half
or heavy cream
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
1/4 cup
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
2639
FAT
141.1 g
PROTEIN
132.2 g
CARBS
198.1 g

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 Links (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 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 Half and Half (1/4 cup) , 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 (1/4 cup) and whisk until it’s fully incorporated.
Step 7
Pull the pan off the heat. Add in Parmesan Cheese (1/4 cup) , Mozzarella Cheese (1/4 cup) and mix it in.
Step 8
Spoon the polenta onto individual plates and then top with the sausage and peppers.
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Nutrition Per Serving
Calories
2639
% Daily Value*
Fat
141.1 g
181%
Saturated Fat
58.7 g
294%
Trans Fat
0.3 g
--
Cholesterol
592.8 mg
198%
Carbohydrates
198.1 g
72%
Fiber
24.7 g
88%
Sugars
48.6 g
--
Protein
132.2 g
264%
Sodium
9088.9 mg
395%
Vitamin D
0.2 µg
1%
Calcium
760.1 mg
58%
Iron
17.4 mg
97%
Potassium
514.7 mg
11%
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