Italian sausage and peppers over creamy polenta

• 680 g Italian sausage linkssweet or hot, about 4-5 links
• 2 large red bell peppersliced into strips
• 1 large yellow onionsliced into half-moons
• 4 garlic clovesthinly sliced
• 1 can canned crushed tomatoes400g can
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 tbs extra virgin olive oil
• 150 g quick-cooking polenta
• 500 ml whole milk
• 500 ml water
• 30 g unsalted butter
• 50 g parmesan cheesefinely grated
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 fresh basilleaves, for finishing

1. 1

   Heat olive oil in the skillet over medium-high heat. Add sausage links and brown on all sides without cooking through, turning every 2 minutes or so until deeply golden with crispy spots all over, about 6 minutes total. Transfer sausages to a plate.

   Tip: Don't prick the sausages — keeping the casing intact locks in juiciness.

2. 2

   Reduce heat to medium. Add the sliced peppers and onion to the same skillet with all those rendered sausage drippings. Season with a pinch of kosher salt and cook, stirring occasionally, until softened and starting to caramelize at the edges, about 6-7 minutes.

3. 3

   Add the sliced garlic, dried oregano, and red pepper flakes. Stir until fragrant and the garlic just starts to turn golden, about 45 seconds.

4. 4

   Pour in the crushed tomatoes and stir to combine, scraping up any browned bits from the bottom of the skillet. Nestle the sausages back in, spooning some peppers and sauce over the top. Reduce heat to medium-low, cover, and simmer until the sausages are cooked through (internal temp of 74°C / 165°F) and the sauce has thickened slightly, about 12-15 minutes.

   Tip: Start the polenta (next step) as soon as this goes on to simmer — they'll finish at the same time.

5. 5

   While the sausages simmer, combine the milk and water in the saucepan and bring to a gentle boil over medium-high heat. Slowly whisk in the polenta in a steady stream, then reduce heat to low. Stir frequently until the polenta is thick, creamy, and pulls away from the sides of the pan, about 5 minutes. It should coat the back of a spoon thickly.

6. 6

   Remove polenta from heat and stir in the butter and grated parmesan until melted and silky. Season with the remaining kosher salt and black pepper. Taste and adjust — it should be well-seasoned and rich.

7. 7

   Spoon the creamy polenta into shallow bowls. Top with the sausages, peppers, onions, and plenty of that tomatoey pan sauce. Tear the fresh basil leaves over the top.

   Tip: Keeps in the fridge for up to 3 days in separate containers. Reheat the sausage and peppers in a skillet over medium heat; loosen leftover polenta with a splash of milk when reheating on the stove.

• skillet (30cm (12-inch))
• saucepan (3-liter (3-quart))
• cutting board
• wooden spoon

Per serving

Nutritional values are estimates only.