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RECIPE
14 INGREDIENTS8 STEPS35min

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
My name is Brittany Graham 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/
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Fulfilled by
The Anchored Kitchen
My name is Brittany Graham 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/
35min
Total Time
$27.93
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
1 lb
Hot Italian Chicken Sausage Links , sliced
2
Bell Peppers , roughly chopped
2 cups
Cherry Tomatoes
2
Small  Red Onions , roughly chopped
2 Tbsp
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
Mozzarella Cheese , shredded
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Nutrition Per Serving

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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.
ADD TO PLAN

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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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