One-pan sweet Italian sausage with polenta from Cook’s Country Magazine, Feb/Mar 2018 (page 28)

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Notes about this recipe

  • Shewi128 on September 14, 2022

    I've made this 3 times, and I used regular polenta (not instant polenta) for the first 2 times. Even though it took longer to cook, I preferred the normal polenta as it was creamier than the instant. I also did not use fennel, and just increased the bell peppers instead. I added a little dried fennel seed for a little more flavor. It worked perfectly. This is a good and reliable one-dish meal. Note to self: increase polenta to 1 cup.

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