Gluten-Free Italian Sausage and Peppers over Polenta

Why You’ll Love This Recipe

• Classic Italian sausage and peppers flavor, naturally gluten-free with the comfort of creamy polenta.
• One-skillet sauce plus an easy stovetop polenta that stays velvety and spoonable.
• Balanced: sweet peppers and onions, savory sausage, bright tomato-oregano sauce.
• Weeknight-friendly yet special enough for guests.

Grocery List

• Produce: 1 large yellow onion; 3 bell peppers; 3 garlic cloves; fresh basil or parsley (optional).
• Dairy: Whole milk; unsalted butter; Parmesan cheese.
• Pantry: Gluten-free Italian sausage; gluten-free polenta; gluten-free chicken broth; crushed tomatoes; tomato paste; olive oil; dried oregano; red pepper flakes; kosher salt; black pepper.

Full Ingredients

For the Sausage, Peppers, and Sauce

• 1 lb gluten-free Italian sausage links (mild or hot)
• 2 tbsp olive oil, divided
• 1 large yellow onion, halved and thinly sliced
• 3 bell peppers (1 red, 1 yellow, 1 green), cored and sliced into 1/2-inch strips
• 3 garlic cloves, minced
• 1 can (14.5 oz/410 g) crushed tomatoes (gluten-free)
• 1 tbsp tomato paste (gluten-free)
• 1 tsp dried oregano, plus more to finish
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

For the Creamy Polenta

• 1 cup (160 g) gluten-free polenta (coarse-ground cornmeal)
• 4 cups (960 ml) gluten-free low-sodium chicken broth
• 1 cup (240 ml) whole milk
• 2 tbsp unsalted butter
• 1/2 cup (45 g) finely grated Parmesan cheese (gluten-free)
• 1/2 to 3/4 tsp kosher salt, to taste
• Freshly ground black pepper, to taste

Optional Garnish

• Extra dried oregano or fresh oregano leaves
• Chopped fresh basil or parsley
• Extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Prep the ingredients

Slice the onion and bell peppers into even 1/2-inch strips. Mince the garlic. Set out the crushed tomatoes and tomato paste. Pat the sausage links dry with paper towels. Verify that both the sausage and broth are certified gluten-free to avoid cross-contamination.

Step 2: Start the creamy polenta

In a medium saucepan, bring the chicken broth and milk to a gentle simmer over medium heat. While whisking in a steady stream, slowly add the polenta to prevent lumps. Reduce heat to low so the polenta bubbles lazily. Cook 25–30 minutes, whisking frequently at first and stirring every few minutes thereafter, until thick, creamy, and tender. If it becomes too thick before it’s tender, whisk in hot water or broth 2 tablespoons at a time.

Step 3: Brown the sausage

While the polenta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage links and brown on all sides, 6–8 minutes total. Transfer to a board; rest 2 minutes, then slice into 1/2-inch-thick coins. Return the skillet to the heat.

Step 4: Sauté onions and peppers

Add the remaining 1 tablespoon olive oil to the same skillet. Add the onions and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned at the edges, 6–8 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Step 5: Simmer with tomatoes and oregano

Stir in the crushed tomatoes, tomato paste, dried oregano, red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Return the sliced sausage and any juices to the pan. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens slightly and the sausage is fully cooked, 8–10 minutes. The sausage should reach an internal temperature of 160°F (71°C).

Step 6: Finish the polenta

When the polenta is creamy and tender, turn off the heat and stir in the butter and Parmesan until melted and glossy. Season with 1/2–3/4 teaspoon kosher salt and black pepper to taste. Adjust consistency with a splash of hot broth if needed; it should be spoonable and silky, not stiff.

Step 7: Plate and serve

Spoon a generous bed of creamy polenta into warm shallow bowls. Ladle the sausage, peppers, and tomato sauce over the top. Finish with a light sprinkle of dried oregano, a few torn basil or parsley leaves, freshly ground black pepper, and a thread of extra-virgin olive oil. Serve immediately.

Pro Tips

• Buy clearly labeled gluten-free sausage, polenta, tomato products, and broth; some brands may add gluten-containing fillers.
• Slice sausage after browning to keep it juicy and well-seared; the caramelized edges flavor the sauce.
• Whisk polenta in slowly to prevent lumps, and keep the heat low for a gentle, creamy cook.
• Deglaze the skillet with a splash of broth before adding tomatoes if lots of browned bits accumulate; that fond adds depth.
• Keep polenta warm on the lowest heat with a lid, stirring occasionally and thinning with hot liquid as needed.

Variations

• Extra-spicy: Use hot Italian sausage and add 1–2 tsp Calabrian chili paste to the sauce.
• Smoky: Swap in fire-roasted crushed tomatoes and add 1/2 tsp smoked paprika.
• Dairy-free polenta: Replace butter with 2 tbsp olive oil and the Parmesan with 2–3 tbsp nutritional yeast.

Storage & Make-Ahead

Refrigerate sausage and peppers in an airtight container up to 4 days; freeze up to 3 months. Polenta thickens as it cools—reheat gently over low heat with 1/4–1/2 cup hot broth or water per cup of polenta, stirring until creamy again. You can make the sauce 1–2 days ahead; reheat and finish the polenta just before serving for best texture.

Nutrition (per serving)

Approximate values: 690–730 calories; 46 g fat; 48–50 g carbohydrates; 28–32 g protein; 5 g fiber; 1150–1300 mg sodium.