Sheet-Pan Italian Sausage and Peppers with Creamy Parmesan Polenta

Preheat your oven to 400F (200C).

Wash 1 red bell pepper and 1 green bell pepper, remove the seeds, and slice them into 1/2-inch wide strips.

Peel 1 red onion and cut it into 1/2-inch thick wedges.

Peel and mince 2 cloves of garlic.

Place the sliced peppers, onion wedges, and minced garlic onto a large sheet pan.

Drizzle the vegetables with 2 tablespoons olive oil and sprinkle with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss until well coated using a spatula.

Nestling them among the vegetables, add 4 raw Italian pork sausages to the sheet pan.

Roast in the center of the oven for 25 to 30 minutes, using tongs to turn the 4 sausages and a spatula to toss the vegetables halfway through, until sausages reach an internal temperature of 160F and the peppers are slightly charred.

While the sausages roast, prepare the polenta by combining 2 cups water and 1 cup whole milk in a medium saucepan and bringing it to a boil over medium-high heat.

Add 1/2 teaspoon salt to the liquid, then slowly whisk in 1 cup yellow cornmeal in a thin, steady stream to avoid lumps.

Reduce the heat to low, cover the pan, and simmer for 20 to 25 minutes, stirring the polenta every 5 minutes with a whisk to keep it smooth and prevent sticking.

Grate 1/2 cup of Parmesan cheese while the polenta finishes cooking.

Remove the polenta from the heat and vigorously stir in 2 tablespoons unsalted butter and the 1/2 cup grated Parmesan cheese until the mixture is creamy and thick.

Wash and finely chop enough fresh parsley to yield 2 tablespoons.

Divide the creamy Parmesan polenta between two plates or meal-prep containers and top each with 2 roasted sausages and half of the peppers and onions, then garnish with the 2 tablespoons chopped parsley.