Italian Sausage and Pepper Skillet with Creamy Polenta

Wash 2 bell peppers and 1 yellow onion, then slice them into 1/2-inch thick strips.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add 4 raw Italian sausage links to the skillet and cook for 5 minutes, turning occasionally to brown all sides.

Add the sliced peppers and onion strips to the skillet with the sausages. Season with a pinch of salt and black pepper. Sauté for 8-10 minutes until the vegetables are tender and the sausages are cooked through.

While the sausages are cooking, bring 1 cup chicken broth and 1 cup water to a boil in a medium saucepan.

Slowly whisk 1/2 cup instant polenta into the boiling liquid. Reduce the heat to low and continue whisking for 3 minutes until the polenta is thick and creamy.

Add 2 cups fresh baby spinach to the sausage skillet and toss for 1 minute until the leaves are just wilted.

Spoon the creamy polenta into two bowls and top with the sausage and pepper mixture. Set aside the extra 2 sausages and half the pepper mixture for another meal.