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.
Total Time
35min
4.7
3 Ratings
Author: The Anchored Kitchen
Servings:
1
Ingredients
•
1
lb
Hot Italian Chicken Sausage Links
, sliced
•
2
Bell Peppers
, roughly chopped
•
2
Tassen
Cherry Tomatoes
•
2
Small klein Små small pequeños
Red Onions
, roughly chopped
•
2
Esslöffel
Olive Oil
•
2
Teelöffel
Salt
•
1/2
TL
Ground Black Pepper
•
1
Ta.
Polenta Grits
•
3
Tassen
Chicken Stock
•
4
Esslöffel
Kemps Half & Half
or heavy cream
•
4
Esslöffel
Unsalted Butter
•
1/4
TL
Crushed Red Pepper Flakes
•
4
Esslöffel
Parmesan Cheese
, grated
•
4
Esslöffel
Mozzarella Cheese
, shredded
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C) and prepare a sheet pan.
2.
On the sheet pan, mix the Hot Italian Chicken Sausage Link (1 pound), and Bell Pepper (2), Red Onion (2), and Cherry Tomato (1 pint) with Olive Oil (2 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon).
3.
Bake for 25 minutes, then place under the broiler for 5 minutes. Serve on top of the polenta.
4.
When the sausage and peppers only have ten minutes left to cook, start the polenta. Bring the Chicken Stock (3 cup) to a boil in a medium saucepan over high heat.
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.
6.
Add in the Half and Half (1/4 cup), Salt (1 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Continue to cook for an additional minute or two. Add in the Unsalted Butter (4 tablespoon) and whisk until it’s fully incorporated.
7.
Pull the pan off the heat. Add in Parmesan Cheese (1/4 cup), Mozzarella Cheese (1/4 cup) and mix it in.
8.
Spoon the polenta onto individual plates and then top with the sausage and peppers.
Nutrition Per Serving
CALORIES
2826
FAT
148.6 g
PROTEIN
133.1 g
CARBS
226.0 g
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