Spicy Sausage & Peppers with Herbed Polenta Recipe

Few dishes capture the essence of rustic Italian comfort food quite like Spicy Sausage & Peppers with Herbed Polenta. It’s a meal that feels both homey and elevated—a balance of hearty, spicy sausage and sweet bell peppers served over a bed of creamy polenta enriched with herbs and butter.

This recipe is one of those versatile dinners that can be enjoyed any night of the week, yet it’s impressive enough to serve when you have guests. It brings together layers of texture and flavor: the slight smokiness of the sausage, the natural sweetness of the peppers, the freshness of the herbs, and the richness of the polenta.

Whether you’re new to cooking polenta or already a fan, this detailed guide will walk you through everything you need to know—from choosing the right sausage and peppers to mastering creamy polenta, plus tips for storage, variations, and serving ideas.

Why You’ll Love This Recipe

• Comforting and Hearty: The combination of sausage and creamy polenta makes this a filling and satisfying meal.
• Balanced Flavors: Spicy, sweet, savory, and creamy all come together beautifully.
• Versatile: Works with chicken, turkey, or beef sausage, and you can easily adjust the spice level.
• Meal Prep Friendly: The sausage and peppers reheat well, making it perfect for busy weeknights.
• All-Season Dish: Fresh herbs and vibrant peppers make it light enough for summer, while the warming polenta makes it cozy for winter.

Ingredients Breakdown

For the Sausage & Peppers

• Sausage (450 g): Choose chicken, turkey, or beef sausage with a bit of spice. Italian-style sausage works best, but you can experiment with smoky or herb-flavored sausages.
• Bell Peppers: Red, yellow, and green peppers not only add color but also balance sweetness with slight bitterness.
• Onion: A large onion adds depth and natural sweetness.
• Garlic: Essential for aroma and flavor. Fresh garlic is always best.
• Spices (Chili Flakes, Smoked Paprika, Oregano, Black Pepper): Build the flavor profile—heat, smokiness, and Mediterranean warmth.
• Tomato Passata (120 ml): Creates a light sauce to bring the dish together.
• Vegetable Stock (60 ml): Adds moisture and depth.
• Fresh Parsley: Used for garnish to brighten the dish.

For the Herbed Polenta

• Polenta (180 g / 1 cup): Coarse cornmeal is the base. Choose traditional polenta for the creamiest texture.
• Water or Broth (750 ml): Broth adds more flavor, but water works fine.
• Butter (2 tbsp): Adds richness; substitute olive oil for a dairy-free version.
• Parmesan Cheese (50 g): Provides savory umami flavor.
• Fresh Herbs (Basil & Parsley): Stirred into the polenta for freshness and color.

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Slice the peppers into even strips and the onion into thin slices. Mince the garlic. Prepping everything before cooking ensures the process is smooth.

Step 2: Brown the Sausage

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the sausage slices and cook for 4–5 minutes, turning occasionally until browned on all sides. Browning develops flavor through caramelization. Remove sausage and set aside.

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Step 3: Sauté the Peppers and Onion

Add another tbsp of olive oil to the skillet. Toss in the onions and peppers. Cook for 6–8 minutes until softened and slightly caramelized. This step builds a sweet base to balance the spiciness of the sausage.

Step 4: Add Garlic and Spices

Stir in the garlic, chili flakes, smoked paprika, oregano, salt, and black pepper. Cook for 1–2 minutes until fragrant—be careful not to burn the garlic.

Step 5: Simmer with Sauce

Return the browned sausage to the skillet. Add tomato passata and vegetable stock. Lower the heat to medium, cover, and simmer for 10 minutes. This allows flavors to meld and the sauce to thicken.

Step 6: Cook the Polenta

While the sausage mixture simmers, bring water or broth and salt to a boil in a saucepan. Slowly whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 20–25 minutes, stirring frequently.

Step 7: Finish the Polenta

Stir in butter, Parmesan (if using), basil, and parsley. The result should be smooth, creamy, and speckled with herbs. Let it rest for 5 minutes before serving.

Step 8: Assemble the Dish

Spoon the herbed polenta onto each plate, top with generous servings of sausage and peppers, and garnish with parsley. Serve immediately.

Pro Tips for Success

1. Prevent Lumpy Polenta: Always add polenta gradually while whisking.
2. Don’t Rush the Polenta: Low and slow cooking ensures a creamy texture.
3. Balance the Spice: If your sausage is very spicy, reduce the chili flakes.
4. Add Freshness: A squeeze of lemon at the end can brighten the dish.
5. Texture Play: If you prefer a firmer polenta, spread it in a dish, let it cool, and slice it for grilling or pan-frying.

Variations

• Vegetable Boost: Add zucchini, mushrooms, or eggplant to the peppers.
• Cheese Swap: Try Pecorino Romano or a mild mozzarella instead of Parmesan.
• Polenta Alternatives: Serve the sausage and peppers over mashed potatoes, rice, or couscous.
• Milder Version: Use sweet sausage instead of spicy and reduce chili flakes.
• Extra-Spicy: Add sliced fresh chili peppers or a dash of hot sauce.

Serving Suggestions

• Pair with a crisp green salad for freshness.
• Serve with crusty bread to soak up the sauce.
• Add roasted vegetables on the side for a complete, wholesome dinner.
• A light Italian dessert like panna cotta or fruit with mascarpone makes the perfect finish.

Storage and Reheating

• Refrigeration: Store leftovers in airtight containers for up to 3 days.
• Freezing: The sausage and peppers freeze well for 2 months. Polenta can be cooled, sliced, and frozen but is best eaten fresh.
• Reheating: Reheat sausage and peppers on the stovetop with a splash of stock. For polenta, add a little water or broth and stir until creamy again.

Nutritional Snapshot (Per Serving – Approximate)

• Calories: 480
• Protein: 22 g
• Fat: 24 g
• Carbohydrates: 42 g
• Fiber: 6 g
• Sodium: 720 mg

Conclusion

Spicy Sausage & Peppers with Herbed Polenta is more than just a meal—it’s a wholesome, flavor-packed dish that brings the best of Italian-inspired cooking to your table. The creamy polenta acts as the perfect canvas for the bold, savory sausage and sweet peppers, creating a balanced and satisfying dinner that’s sure to impress.

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Spicy Sausage & Peppers with Herbed Polenta Recipe

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Cooking Method: Stovetop Cuisine: Italian, Mediterranean Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 180  C Servings: 4 Best Season: All Seasons

Description

This Spicy Sausage & Peppers with Herbed Polenta is a comforting Italian-inspired dinner featuring tender slices of sausage sautéed with bell peppers, onions, and a touch of spice. Served over creamy, herbed polenta, this dish balances bold, savory flavors with a smooth, buttery base. It’s a hearty yet elegant meal perfect for weeknight dinners or casual entertaining.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sausage & Peppers

• 450 g sausage (chicken, turkey, or beef), cut into 1-inch slices
• 2 tbsp olive oil
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium green bell pepper, sliced into strips
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp chili flakes (adjust to taste)
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.25 tsp black pepper (freshly ground)
• 0.5 tsp salt (or to taste)
• 120 ml tomato passata (or canned crushed tomatoes)
• 60 ml vegetable stock (or water)
• 2 tbsp fresh parsley, chopped (for garnish)

For the Herbed Polenta

• 180 g (1 cup) polenta (coarse cornmeal)
• 750 ml water (or vegetable broth for extra flavor)
• 1 tsp salt
• 2 tbsp unsalted butter (or olive oil for dairy-free)
• 50 g grated Parmesan cheese (optional)
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped

Instructions

Prepare the Vegetables

1. Wash and slice the peppers into even strips and thinly slice the onion. Mince the garlic. Having all vegetables prepped ensures even cooking and prevents overcooking the sausage.

Cook the Sausage

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage slices and brown them on both sides for 4–5 minutes. Remove and set aside.

Sauté the Vegetables

1. In the same skillet, add the remaining 1 tbsp olive oil. Add onions and peppers. Cook for 6–8 minutes, stirring occasionally, until they soften and develop slight caramelization.

Add Garlic & Spices

1. Stir in minced garlic, chili flakes, smoked paprika, oregano, salt, and black pepper. Cook for 1–2 minutes until fragrant.

Combine Sausage & Sauce

1. Return the browned sausage to the pan. Stir in tomato passata and vegetable stock. Lower the heat to medium, cover, and simmer for 10 minutes until the sauce thickens slightly and flavors meld.

Make the Polenta

1. Meanwhile, bring water (or broth) and salt to a gentle boil in a saucepan. Gradually whisk in polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.

Enrich & Season the Polenta

1. Stir in butter and Parmesan cheese (if using). Add chopped basil and parsley. Mix well, then let it rest covered for 5 minutes before serving.

Assemble & Serve

1. Spoon a generous portion of creamy herbed polenta onto each plate. Top with the sausage and peppers mixture. Garnish with fresh parsley. Serve hot.

Note

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Polenta may firm up; reheat with a splash of broth or water.

Variations:

• Add zucchini or mushrooms for extra vegetables.
• Use polenta fries or grilled polenta slices instead of creamy polenta.
• For extra heat, add a dash of hot sauce or sliced fresh chili.

Keywords: spicy sausage recipe, sausage and peppers, herbed polenta, Italian comfort food