Polish Sausage with Creamy Polenta

We’re talking about six ingredients here so I feeeeeeel like you’ll diggeth.

Polenta is often overlooked, and I think that is a life catastrophe. It’s creamy, it’s comforting, it’s simple to make and screaaaaams home. Plus the bag lasts forever. You only need one cup at a time to make a few heaping servings. (I keep mine in the freezer. Do you?) Completely delicious, especially with seared sausage and green bell pepper on top. We won’t be arguing about this.

We’ll simply slice up some polish or andouille sausage and sear it up. Then, in that pan with all the sausage flavors, we’ll add diced red onion and green bell pepper. Super simple. Add in a can of fire-roasted tomatoes and let this simmer about five minutes. Then add the sausage back in and you’re set.

In the meantime, we’ll make a dreamy creamy polenta (milk + water + a little butter + parmesan cheese + salt) and oh MAN. Serve the sausage and veggies over the polenta and fall into beautiful submission.

Hot sauce on top? Obviously. Little bit of minced parsley? Completely.

It is flavorful, textured, complex – everything you need in October and all year round.

Get in that!

Polish Sausage with Creamy Polenta

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Ingredients

• 12 oz polish sausage, sliced
• 1 green bell pepper, cored and diced
• 1 small red onion, diced
• 14.5 oz can fire-roasted tomatoes
• 2 cups milk
• 1 cup water
• 1 cup polenta
• 1/3 cup parmesan
• 2 Tbs. Butter
• Parsley, for garnish
• Hot sauce, optional
• Coarse salt

Instructions

1. Add a tbs. extra virgin olive oil to a wide skillet; sear the sausage over a medium high heat for about five minutes, until both sides of the sausage are browned. Remove from the pan and add the onions and green bell pepper. Season with a pinch of salt and sauté another five minutes. Add the can of tomatoes to the pan and let it simmer a minute or two. Add the sausage back to the skillet and simmer on low while you make the polenta.
2. In a medium sauce pan, bring the milk and water to a light simmer. Add the polenta and cook, stirring ever so often until the polenta thickens a bit, absorbing the liquids and becoming very creamy. Season with a pinch of salt, then add the butter and parmesan cheese. Stir to combine.
3. Spoon the polenta into dinner bowls and top with the sausage mix. Garnish with fresh parsley and hot sauce, if desired!
4. Serves 4.

7.8.1.2

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https://bevcooks.com/2025/10/polish-sausage-with-creamy-polenta/

This will be a once-a-month situation, I can almost guarantee.