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Braised Sausage and Peppers With Creamy Polenta – Recipe

These sausage and peppers are braised in red wine and are incredibly tender and flavorful.

I love sausage and peppers and typically eat them grilled with pasta and red sauce but I was craving creamy polenta and had to make this delicious combination! Instead of grilling and serving the sausage links, I grilled and braised them in chicken stock and red wine. They become incredibly tender and so delicious with the peppers and polenta! This is a great gluten free option for anyone with dietary restrictions as well! 


  • 4 Italian sausage links
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1/2 cup chicken stock
  • Splash of red wine
  • Salt
  • 1 cup Polenta corn grits
  • 4 cups chicken stock
  • 1/2 stick of unsalted butter
  • 1/2 cup grated Parmigiano-Reggiano


  1. Preheat oven to 300 degrees.
  2. Grill Italian sausage and bell pepper slices until tender. Sausage links do not need to be cooked all the way through, just enough for some good char marks and color. 
  3. In a dutch oven or covered pan, put sausage, peppers, 1/2 cup chicken stock (or enough to cover the bottom of the pan and up to 1/2 inch of the sausages) and splash of wine. Add 1 tsp of salt. Braise in the oven covered for 1 hour.
  4. Make polenta according to brand instructions (typically a 4:1 ratio of chicken stock or water to polenta). Add butter and Parmigiano and stir until there are no lumps. 
  5. To serve, pour polenta in a bowl and top with sausage and peppers!

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