Back to Chicken Sausages with Polenta

Print Options


Card Sizes

Chicken Sausages with Polenta Recipe

Chicken Sausages with Polenta Recipe

I get a kick out of serving this dish—everyone's always on time for dinner when they know it's on the menu. —Angela Spengler, Tampa, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 4 teaspoons olive oil, divided
  • 1 tube (1 pound) polenta, cut into 1/2-inch slices
  • 1 each medium green, sweet red and yellow peppers, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh basil


  • 1. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add polenta; cook 9-11 minutes on each side or until golden brown. Keep warm.
  • 2. Meanwhile, in another large skillet, heat remaining oil over medium-high heat. Add peppers and onion; cook and stir until tender. Remove from pan.
  • 3. Add sausages to same pan; cook and stir 4-5 minutes or until browned. Return pepper mixture to pan; heat through. Serve with polenta; sprinkle with cheese and basil. Yield: 6 servings.

Nutritional Facts

2/3 cup sausage mixture with 2 slices polenta: 212 calories, 9g fat (2g saturated fat), 46mg cholesterol, 628mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Reviews for Chicken Sausages with Polenta

Sort By :

Average Rating
Reviewed Jan. 11, 2018

"We loved this! I halved the recipe for the two of us and eliminated the green peppers. It’s something I’ll make again and again."

Reviewed Nov. 3, 2016

"This was delicious, though I only made the chicken sausage mixture, not the polenta. I didn't have any on hand so I ended up making baked garlic sweet potatoes as a side dish. I used a tablespoon of oil rather than a teaspoon, however--it just didn't look like enough to saut? all those peppers and onions. Loved it though, and will definitely try with polenta in the future."

Reviewed Jan. 14, 2014

"My family loved this recipe!"

Loading Image