Ingredients
2½cupswater
½cupmilk
1tspsalt
1cupItalian polenta
2tbspunsalted butter
½cupparmigiano reggiano cheese,grated
2tbspgrapeseed oil,or olive oil
19ozItalian sausage links,(1 package)
2large bell peppers,seeded and sliced into ½-inch thick rings
1medium sweet onion,cut into ½-inch slices
24ozClassico® Tomato and Basil Sauce,(1 jar)
¼tspred pepper flakes,crushed, or to taste
Preparation
In a large saucepan over high heat, bring the water, milk, and salt to a boil. Add the polenta in a slow, steady stream, stirring continuously with a wooden spoon until incorporated.
Continue stirring to prevent lumps from forming. Reduce the heat so the mixture bubbles occasionally.
Cook for 35 to 40 minutes, stirring and scraping the bottom and sides of the pan, until the polenta is thick and starts to pull away from the sides of the pan.
Remove from the heat. Stir in the butter, a few cubes at a time, then stir in the cheese. Keep warm over very low heat.
Heat grapeseed oil in a large saute pan over medium heat. Add the sausages and cook for about 8 minutes following cooking instructions indicated on the packaging, or until no longer pink in the center.
Add the bell peppers and onion to the pan and cook for about 10 minutes, stirring occasionally, until browned and tender.
Stir in the pasta sauce and crushed red pepper flakes. Bring to a simmer and return the sausages to the pan. Cover and cook for 10 minutes, then remove from the heat. Slice sausages before serving.
To serve, place a mound of polenta onto a plate, and top with the sausage and arrabbiata sauce.
