During this time of the year, there is no better way to combat the gray skies and cool temperatures than with a comforting, savory, simply delicious meal. I’ve partnered with Tuttorosso Tomatoes to bring you just such a dish: spicy sausage, peppers, and tomatoes over creamy parmesan polenta.
Canned tomatoes are a staple in my pantry. Naturally, I am all about high quality tomatoes, and I find that Italy produces the most delicious, flavorful ones. That’s where Tuttorosso San Marzano Style Chopped Tomatoes come in! There’s a reason they are the best-selling Italian inspired canned tomato brand in the US. Their products truly elevate my recipes and take the dish to the next level. Tuttorosso doesn’t use artificial ingredients because their tomatoes are not like other “processed food” – instead they use steam to preserve them, making them more natural – healthier. They are simply the freshest and best-tasting tomatoes, sustainably produced and non-GMO, packaged in non-BPA lined cans. There is a difference here that you can actually see and taste!
I hope you try this delicious recipe and have fun with it! I also hope you try Tuttorosso for yourself and taste the tomato difference! To find where all the amazing Tuttorosso products are sold near you, click here!
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Parmesan polenta
5 cups low-sodium chicken broth or stock
1 heaping cup polenta
2-3 tablespoons butter
1 cup shredded Parmesan cheese
1 cup heavy cream
Salt and pepper to taste
Sausage, peppers, and tomatoes
1/2 large red onion, thinly sliced
2 tablespoons olive oil
1 cup Tuttorosso San Marzano Style Chopped Tomatoes
2 cloves of garlic, finely chopped
Salt and pepper to taste
1 pound andouille sausage, sliced (about 4 links)
1 green bell pepper, sliced
1 red bell pepper, sliced
Get the polenta started first. Bring the stock to a simmer and add the polenta. Set a timer for 30 minutes. Once the polenta begins to thicken, add butter, parm, and cream. Continue to cook until the mixture is thick and there is no more toothsome bite to the cornmeal. Stir continually so the polenta does not stick.
Meanwhile, in a large non-stick skillet, sauté the onions, olive oil, tomatoes, and garlic until fragrant and caramelized, about 7 minutes. Season. Add the sliced sausage and bell peppers. Cook roughly 5-8 minutes over medium-high heat to crisp the sausage and cook the pepper to the crisp-tender stage. Serve heaping spoonfuls over top of the creamy polenta.
