Dust off your large roasting pan and make a big batch of baked sausage, peppers, and onions with polenta. Not only is it an easy-to-prep one-pan meal, but it's also a proven crowd pleaser that can be modified to fit any diet or taste preference.
How to Make Baked Sausage, Peppers, and Onions with Polenta: Step by Step
Once you master this recipe, you can change it up with different veggies, sausages, and sauces. Here are the basic steps.
1. Prep the polenta, peppers and onions, and sausage. Slice two tubes of pre-cooked polenta into ½- to ¾-inch-thick slices. Prick 2 pounds of Italian sausage links all over with a fork or sharp paring knife. Cut four large bell peppers and two large yellow onions into ¼-inch-thick slices, then toss them with olive oil, salt, pepper, and Italian seasoning.
2. Layer the polenta, veggies, and sausage in a roasting pan. If you have a large roasting pan (like the size you'd use for a big turkey), go get it! If not, use two large rimmed baking sheets instead. Grease the bottom of the pan(s) and add the polenta slices in a single layer. Next, add the seasoned peppers and onions, and lay the sausages on top.
3. Bake at 450°F until the sausages are fully cooked. This should take 25 to 30 minutes, depending on your oven and the size of the sausages.
4. Slice the sausages and warm up the sauce. Take the pan(s) out of the oven, but leave the oven on. Transfer the sausages to a cutting board. Then, pour a 24-ounce jar of marinara sauce over the peppers, onions, and polenta in the pan(s) and bake until the sauce is hot. While the sauce heats up in the oven, slice the cooked sausages.
5. Divide among plates and serve. Take the pan(s) out of the oven. Scoop some polenta, peppers, onions, and sauce onto individual plates, and top each serving with sliced sausage and chopped fresh basil. Enjoy!
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Baked Sausage, Peppers, and Onions with Polenta
- 1 large roasting pan (or 2 large rimmed baking sheets)
- Cutting board and knife
- 4 large green bell peppers, seeded and sliced about ¼ inch thick
- 2 large yellow onions, halved and sliced about ¼ inch thick
- 2 tablespoons extra-virgin olive oil, plus more for greasing the pan(s)
- 2 teaspoons dried Italian herb blend
- Kosher salt
- Freshly ground black pepper
- 2 (18-ounce) tubes pre-cooked polenta, cut into ½- to ¾-inch-thick slices
- 2 pounds Italian sausage links (I use 1 pound hot and 1 pound sweet Italian sausage)
- 1 (24-ounce) jar marinara sauce
- Chopped fresh basil, for garnish (optional)
- Preheat the oven to 450°F with a rack in the center position.
- In a large bowl, toss the sliced bell peppers and onions with the olive oil, dried Italian herb blend, a big pinch of salt, and a few grinds of black pepper.
- Grease a large (13x16-inch) roasting pan or two rimmed baking sheets with olive oil.
- Arrange the polenta slices in a single layer in the pan(s), then top them with the bell pepper and onion mixture. Prick the sausages all over with a fork or sharp paring knife and place them on top of the bell peppers and onions.
- Transfer to the oven and bake/roast for 25 to 30 minutes, until the sausages register 160°F (pork) or 165°F (poultry) on an instant-read thermometer.
- Using tongs, transfer the sausages to a plate or cutting board. Leave the oven on.
- Pour the marinara sauce over the bell peppers, onions, and polenta, then return the roasting pan to the oven. Bake for about 5 minutes, just until the sauce is heated through.
- While the sauce heats up in the oven, slice the sausage.
- Take the roasting pan out of the oven. Divide the polenta, vegetables, and sauce among individual plates or bowls, top with sliced sausage and chopped fresh basil (if using), and serve hot.