Sheet-Pan Italian Sausage and Peppers with Creamy Parmesan Polenta

Slice the previously roasted 4 links of Italian sausage into 1/2-inch thick coins. Cut the previously roasted 2 bell peppers into thin strips.

Finely dice 1/2 small yellow onion and mince 2 cloves of garlic. Finely chop 2 tablespoons of fresh parsley.

Place the previously prepared polenta (made from 1 cup yellow cornmeal) into a medium saucepan over medium-low heat. Add 1/2 cup whole milk and 1/2 cup chicken broth.

Whisk the polenta vigorously as it warms, breaking up any cold clumps. Continue to cook for 8-10 minutes, adding more broth if needed, until the texture is smooth and creamy. Stir in 1/4 cup Parmesan cheese and keep warm on the lowest setting.

While the polenta reheats, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the sliced sausage coins to the skillet. Sear for 3 minutes until the edges become brown and slightly crisp. Stir in the minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes, cooking for 1 minute until fragrant.

Toss in the sliced bell peppers and 2 tablespoons balsamic vinegar. Sauté for 3-4 minutes, allowing the vinegar to reduce into a light glaze that coats the sausage and peppers.

Taste and adjust seasoning with salt and black pepper as needed. Stir in half of the chopped parsley.

To serve, spoon a generous base of the creamy Parmesan polenta into two shallow bowls. Top with the sausage and pepper mixture, ensuring any pan juices are drizzled over the top.

Garnish with the remaining 1 tablespoon of fresh parsley and an extra sprinkle of Parmesan if desired.