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Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions

Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions

Sausage and peppers is a classic family favorite for a reason, but serving it usually means dirtying a skillet for the meat and another pot for pasta. Not tonight. We are throwing the whole meal on one sheet pan, including a brilliant shortcut: pre-cooked polenta sliced into thick rounds. They get unbelievably crispy on the outside, creamy on the inside, and soak up all the incredible savory juices from the sausage. A splash of balsamic at the end makes a built-in pan sauce with zero effort.

Elena Reyes
Elena Reyes
Prep: 10 minutes
Cook: 30 minutes
4
easy
dinner
sheet-pan30-minute-mealsausage-and-peppersfamily-friendly+1

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Timeline

39 minutes
0m10m20m30m39m
Prep Veggies
5m
Arrange Polenta
Add Sausages
Roast Sheet Pan
25m
Prep Finishers
5m
Add Balsamic & Parm
Broil to Finish
4m

Ingredients

  • 1 lb Italian sausage links(Mild or spicy, whichever your family prefers (about 4-5 links))
  • 3 large bell peppers(Any color, cored and sliced into thick strips)
  • 1 large red onion(Cut into 1/2-inch thick wedges)
  • 4 cloves garlic(Smashed and peeled)
  • 1 (18-oz) tube pre-cooked polenta(Found in the pasta aisle; sliced into 1/2-inch rounds)
  • 3 tbsp olive oil(Divided)
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp balsamic vinegar
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves(Torn, for garnish (optional but highly recommended))

Instructions

  1. 1

    Preheat your oven to 425°F (220°C). On a very large rimmed sheet pan, combine 3 large bell peppers (sliced), 1 large red onion (wedged), and 4 cloves garlic (smashed). Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss well to coat, then push the vegetables to one side of the pan.

    5 min

    Tip: If your sheet pan is on the smaller side, use two! Crowding the pan will make the vegetables steam instead of roast.

  2. 2

    On the empty half of the sheet pan, lay out 1 (18-oz) tube pre-cooked polenta that you've sliced into 1/2-inch rounds. Brush or drizzle the polenta slices evenly with the remaining 1 tbsp olive oil.

    3 min

    Tip: Pre-cooked polenta tubes are my ultimate pantry shortcut. They last forever in the cupboard and turn into crispy little medallions in a hot oven.

  3. 3

    Nestle 1 lb Italian sausage links directly into the pepper and onion mixture. Prick each sausage 2-3 times with a fork.

    2 min

    Tip: Pricking the sausages allows some of the fat to render out as they cook, essentially basting the peppers and onions in incredible flavor.

  4. 4

    Transfer the sheet pan to the oven and roast for 25 minutes, until the sausages are cooked through and the vegetables are tender with charred edges.

    25 min

    Tip: No need to flip the sausages, the high heat of the oven will brown them beautifully.

  5. 5

    While the pan roasts, tear up your 1/4 cup fresh basil leaves and measure out your finishers: 2 tbsp balsamic vinegar and 1/3 cup grated Parmesan cheese. Now, wipe down your counter and relax—dinner is almost done.

    5 min

    Tip: I love getting the garnishes ready while the oven does the heavy lifting. It prevents that frantic scramble at the end.

  6. 6

    Remove the pan from the oven and carefully turn your oven's broiler to HIGH. Drizzle the 2 tbsp balsamic vinegar directly over the hot peppers, onions, and sausages. Sprinkle the 1/3 cup grated Parmesan cheese evenly over the polenta rounds.

    2 min

    Tip: The residual heat from the pan will instantly start reducing the balsamic vinegar into a sweet, tangy glaze.

  7. 7

    Return the pan to the oven and broil for 3 to 4 minutes. Watch it like a hawk! You want the Parmesan on the polenta to get deeply golden and crispy, and the sausage skins to blister. Remove from the oven, scatter with 1/4 cup fresh basil leaves, and serve straight from the pan.

    4 min

    Tip: Broilers vary wildly—do not walk away to check your phone right now. 3 minutes is usually the sweet spot.

Chef's Notes

Yes, you can absolutely use chicken or turkey sausage here if you prefer! Just check them around the 20-minute mark as they tend to be a bit leaner and cook slightly faster. If you can't find tube polenta, thickly sliced crusty bread added in the last 10 minutes of roasting works beautifully to soak up all those gorgeous pan juices.

Frequently Asked Questions

How long does Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions take to make?

Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions takes about 40 minutes total. That includes 10 minutes of prep and 30 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions?

The main ingredients are: Italian sausage links, large bell peppers, large red onion, garlic, pre-cooked polenta, olive oil, dried oregano, kosher salt, black pepper, balsamic vinegar, grated Parmesan cheese, fresh basil leaves.

What type of meal is Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions?

Sheet-Pan Sausage, Peppers & Crispy Polenta Medallions is categorized as: dinner.