Oven-Roasted Italian Sausage and Peppers with Polenta

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy Italian sausage links roasted with bell peppers and onions, served over creamy polenta for a filling and colorful South Philadelphia-inspired meal. This Italian-inspired pork recipe, ready in about 55 minutes, pairs Italian sausage links, red bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 600 cal/serving

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Ingredients

6 links (about 1.5 lbs) Italian sausage links
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large onion, sliced
3 tbsp olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup medium ground cornmeal (polenta)
4 cups water
2 tbsp unsalted butter
1/2 cup Parmesan cheese, grated

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Instructions

Step 1: Preheat oven to 400°F. In a large baking dish, toss 6 Italian sausage links, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 large sliced onion with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Roast uncovered for 35 minutes, turning sausages halfway through, until sausages are cooked through and vegetables are tender and slightly caramelized.
Step 3: While sausages roast, bring 4 cups water to a boil in a saucepan with 1/2 tsp salt. Slowly whisk in 1 cup medium ground cornmeal (polenta) and reduce heat to low.
Step 4: Cook polenta, stirring frequently, for 25 minutes until thick and creamy.
Step 5: Remove polenta from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until smooth and creamy.
Step 6: Serve roasted sausages and peppers over the creamy polenta, spooning the pan juices on top.