Gluten-Free Italian Sausage & Peppers Skillet

Ingredients

• 1 lb Italian Sausage
• 3 medium Bell Peppers (mixed colors)
• 1 medium Onion
• 3 cloves Garlic
• 1 28 oz can Canned Crushed Tomatoes
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Polenta (coarse ground cornmeal)
• 4 cups Chicken Broth
• 1/4 cup Parmesan Cheese (optional)

Instructions

1. 1Place a 12-inch skillet over medium heat (175°C / 350°F). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 lb of Italian sausage, the 3 medium bell peppers (sliced), and the 1 medium onion (sliced). Cook, stirring occasionally, until the sausage is browned and the vegetables are tender, about 8 to 10 minutes. The sausage should be cooked through, with no pink remaining.
2. 2Add the 3 cloves of garlic (minced) to the skillet. Stir for 1 minute until fragrant. Pour in the 1 28 oz can of crushed tomatoes, the 1 teaspoon of dried oregano, the 1 teaspoon of dried basil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything together well.
3. 3Bring the mixture in the skillet to a simmer. Reduce the heat to medium-low (150°C / 300°F) and let it cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. The sauce should be rich and the ingredients well combined.
4. 4While the sausage and peppers are simmering, prepare the polenta. In a medium saucepan, bring the 4 cups of chicken broth to a rolling boil over medium-high heat (200°C / 400°F).
5. 5Once the chicken broth is boiling, slowly whisk in the 1 cup of polenta to prevent lumps. Reduce the heat to low (100°C / 212°F) and cook, stirring constantly with a whisk or wooden spoon, until the polenta is thick and creamy. This will take about 20 to 25 minutes. The polenta is ready when it pulls away from the sides of the pan and has a smooth, porridge-like consistency.
6. 6If using, stir the 1/4 cup of Parmesan cheese into the cooked polenta until it is fully incorporated and melted. This will make the polenta even creamier.
7. 7To serve, spoon a generous portion of the creamy polenta into shallow bowls. Top the polenta with the Italian sausage and pepper mixture from the skillet.

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