I get a kick out of serving this dish—everyone’s always on time for dinner when they know it’s on the menu.
—ANGELA SPENGLER MECHANICSBURG, PA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
4 teaspoons olive oil, divided
1 tube (1 pound) polenta, cut into 1/2-inch slices
1 each medium sweet red, yellow and green peppers, thinly sliced
1 medium onion, thinly sliced
1 package (12 ounces) fully cooked Italian chicken sausage links, thinly sliced
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil
1. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add polenta; cook 9-11 minutes on each side or until golden brown. Keep warm.
2. Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Add peppers and onion; cook and stir until tender. Remove from pan.
3. Add sausages to same pan; cook and stir 4-5 minutes or until browned. Return pepper mixture to pan; heat through. Serve with polenta; sprinkle with the cheese and basil.