Sausage, Peppers and Onions with Creamy Rosa Polenta This hearty dish is perfect for a relaxing night in. With chicken sausage, vegetables, and polenta, all topped with rich and creamy Rosa sauce, you’ll be glad you skipped the restaurant. Tip: Ready-to-heat chicken sausages are fully cooked or smoked and sold in a variety of flavors in the refrigerated case of the grocery store. Any Italian flavored chicken sausage, such as sweet or spicy Italian or garlic, would work for this recipe. 8 Servings 20 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tbsp Bertolli® Extra Virgin Olive Oil Rich Taste 1 1/2 pounds fully-cooked Italian chicken sausage,, sliced 3 medium red, orange or yellow bell peppers,, thinly sliced 1 large red onion,, thinly sliced 8 ounces sliced cremini mushrooms 2 cups uncooked instant polenta 1 jar (15 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce, divided 1 jar (24 ounces) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce 1/4 cup shaved Pecorino Romano cheese 1/4 cup chopped fresh basil Directions Step 1: Heat oil in large skillet on medium-high heat. Add sausage; cook 3-5 min., tossing occasionally until lightly browned. Add vegetables to pan; cook 5-7 min. or until crisp-tender, stirring occasionally. Step 2: Meanwhile, prepare polenta in medium saucepan as directed on package. Stir in 1 cup Alfredo sauce; keep warm. Step 3: Add Marinara and remaining Alfredo sauce to vegetables in skillet; mix well. Cook 2-3 min. or until heated through. Serve vegetable mixture over polenta. Top each serving with cheese and basil. Step 4: Tip: To make Parmesan shavings easily, apply light pressure to the side of the cheese wedge with a standard vegetable peeler. Step 5: For a veggie twist: Substitute 1 ½ pounds zucchini noodles for the instant polenta. For the best texture, bake the raw zucchini noodles on a baking sheet in a pre-heated 375˚F oven for 15-20 min. until crisp-tender. Toss lightly with Alfredo; continue as directed. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
