Can I make this recipe with creamy polenta?

Yes! Just follow my recipe for creamy baked polenta and/or Instant Pot polenta. You can follow the recipe here to roast the sausage, peppers and tomatoes separately, then combine the creamy polenta with the roasted sausage and peppers for dinner.

What else can I do with sliced polenta?

Slices can be fried in a pan, grilled, or warmed in the oven. The flavor of polenta is mild so it pairs well with most types of meat and vegetables.

What type of meat goes best with polenta?

Any type of sausage pairs well with polenta, including roasted kielbasa. Polenta is also good with shredded pork shoulder or cider-braised pork and pork meatballs. Short-ribs and other cuts of beef pair will polenta, and so does Instant Pot bolognese .

Polenta with Sausage

Name: Polenta with Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian American
Ingredients: 1 pound raw Italian sausage (sweet or hot); 1 pound mini sweet bell peppers (or 3 regular bell peppers, sliced into 1-inch wide strips); 8 to 16 ounces cherry tomatoes (halved if large); One 18 to 24-oz tube of polenta, sliced into ½-inch thick slices; 2 shallots, peeled and sliced; Fresh basil, for garnish; Olive oil

Polenta with Sausage

Italian sausage with sliced polenta rounds, mini bell peppers and tomatoes.

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Polenta with sausage is an easy sheet-pan dinner that combines Italian sausage and sliced polenta with roasted peppers, tomatoes and fresh basil. There's almost no prep work required!

I usually serve this meal with a toasted baguette and an arugula salad on the side. You might also consider roasting a second sheet-pan of roasted vegetables to bulk up the dinner.

Author: Jenny Meier
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4 1x
Category: Sheet-pan
Method: Roast
Cuisine: Italian American
Diet: Gluten Free

Ingredients

Units Scale

1 pound raw Italian sausage (sweet or hot)
1 pound mini sweet bell peppers (or 3 regular bell peppers, sliced into 1-inch wide strips)
8 to 16 ounces cherry tomatoes (halved if large)
One 18 to 24-oz tube of polenta, sliced into 1/2-inch thick slices
2 shallots, peeled and sliced
Fresh basil, for garnish
Olive oil

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Instructions

Heat the oven to 450F. Line a sheet-pan with foil.
Spread the peppers, tomatoes and shallot out on the sheet-pan.
Add the sausage to the pan. Toss everything in a generous coating of olive oil. Prick each sausage link 4 times down the length of the sausage with a paring knife to prevent bursting.
Roast for 20 minutes. Add the polenta slices to the pan. Flip the sausages.
Roast 10 minutes more.
Optional: Turn on the broiler and broil the sheet-pan for about 2 minutes, turning the sheet-pan once, to evaporate some moisture and brown the sausage and veggies even more.
Scatter fresh basil leaves over the sheet-pan. I let the sheet-pan cool slightly, then put it directly on the table for serving.

Notes

If you don't cover the pan with foil, the sausages will stick and burn to the pan slightly.

Adding cheese is optional. You can cover the sheet pan with shredded mozzarella in the last 5 minutes of roasting in the oven or you can grate parmesan over the sheet-pan before serving.

This recipe can work well with other types of vegetables too, such as broccoli, cauliflower and/or zucchini. You can also add a can of drained garbanzo beans to the pan.

You can use a different type of raw sausage. Don't use pre-cooked sausage or it might turn dry if heated for 30 minutes in the oven.

Find it online: https://www.kitchenskip.com/turkey-meatballs-baked-with-polenta-and-mozzarella/