Italian Sausage and Polenta Parmesan

• August 8, 2025
• Barry Herman
• 0 comments

For a hearty weeknight meal, this creamy polenta paired with Italian sausage and roasted vegetables is hard to beat. It all comes together on one sheet pan (easy clean-up!) plus a pot of polenta on the stove.

We use our own Traditional Italian Sausages from A Place 2 Meat (fresh pork seasoned the authentic way) and a medley of peppers, onion and zucchini. Roast everything at 200°C until the sausage is browned and the veggies are caramelized; meanwhile the polenta simmers on the stove, absorbing rich buttery flavor. The result is a warm, rustic dish that’s as satisfying as it looks.

Polenta is a North-Italian-style cornmeal porridge that is wonderfully creamy, with a lightly sweet, buttery corn flavor. In our dish the smooth corn base contrasts with the sausage’s savory spice and the earthy roast flavors of peppers and onions.Together, these flavors create a rich, homey meal that’s perfect comfort food.

Polenta is simple to make if you watch it carefully. First we bring liquid to a boil and whisk in the cornmeal gradually – this prevents lumps. Then we simmer and stir constantly until the mixture thickens – About 30 mins. The final polenta is luxuriously smooth. We finish it with a knob of butter (or olive oil) and grated Parmesan.

If you find it thickening as it stands, simply stir in a little extra broth or milk to loosen it – polenta thickens quickly, so if you don’t plan to eat it right away, you’ll likely need to thin it before you serve it.

Our Traditional Italian Sausages are the star protein. Unlike breakfast sausages, these are pork sausages seasoned with fennel or anise as the primary seasoning along with garlic and herbs.

We halve each link (or slice into rounds) and nestle them among the vegetables on the sheet pan. Roasting brings out their juices and deepens the flavor. We always make sure they’re fully cooked through – aim for an internal temperature of about 71°C (160°F) for pork. When done, the sausages are juicy and packed with that characteristic Italian-herb aroma, which pairs beautifully with the mellow polenta.

We chose a simple mix of vegetables for roasting, but feel free to adapt. Bell peppers, onion, zucchini and cherry tomatoes work perfectly, but you could also add eggplant, mushrooms, carrots or even kale in season.

Toss the veggies with olive oil, garlic and dried herbs (oregano, paprika, salt and pepper) so they’re evenly coated. Spreading them in a single layer ensures they roast rather than steam. The roasted veggies get slightly charred and sweet, complementing the savory sausage.

Ingredients

• 4 Traditional Italian Sausages (about 400–500g total), each cut in half or into thick slices 
• 2 tablespoons olive oil, plus extra for drizzling 
• 1 red bell pepper, seeded and cut into chunks 
• 1 yellow bell pepper, cut into chunks 
• 1 large red onion, cut into wedges 
• 1 zucchini, sliced into 1cm rounds 
• 200g cherry tomatoes 
• 2 cloves garlic, minced 
• 1 teaspoon dried oregano (or mixed Italian herbs) 
• 1 teaspoon paprika (smoked or sweet) 
• Salt and freshly ground black pepper, to taste 
• For the polenta: 2 cups (about 200g) medium-coarse cornmeal (polenta) 
• 4 cups (1 L) liquid (you can use all water, or 2 cups water + 2 cups milk/stock for extra creaminess) 
• 1 teaspoon salt 
• 2 tablespoons butter or olive oil, plus extra for serving 
• ½ cup (about 50g) grated Parmesan or Pecorino Romano cheese (optional) 
• Fresh herbs (parsley, basil or chives), for garnish 
• Extra grated cheese or a drizzle of olive oil, for serving 

(Tip: For a shortcut, you can substitute 500g tub of cooked polenta. Reheat it and stir in butter/cheese. However, homemade polenta has a fluffier texture.)

Instructions

1. Preheat and prep the pan: Preheat your oven to 200°C (400°F). Line a large sheet pan (or baking dish) with foil or parchment for easy cleanup. 
2. Season the vegetables: In a large bowl, combine the bell peppers, onion, zucchini and cherry tomatoes. Drizzle with 2 tablespoons olive oil, minced garlic, oregano, paprika, salt and pepper. Toss well so all pieces are coated with oil and spices. Spread the vegetables evenly on the prepared pan in a single layer. 
3. Add the sausage: Nestle the sausage halves or slices in among the vegetables on the sheet pan. They can touch the pan or rest on top of the veggies – both work. 
4. Roast in the oven: Place the sheet pan in the hot oven. Roast for about 20 minutes. At this point, the vegetables will begin to soften and the sausage will start to brown. 
5. Finish roasting: After 20 minutes, remove the pan. Stir the vegetables and turn the sausage pieces so they cook evenly. Return the pan to the oven and roast for another 5–10 minutes, or until the veggies are tender and slightly charred at the edges, and the sausage is fully cooked. (You can check one piece with a meat thermometer – it should read ~71°C in the center). Remove from oven. 
6. Meanwhile, cook the polenta: While the sheet pan is in the oven, heat the liquid for the polenta. In a saucepan, bring 4 cups of water (or water+milk) and 1 tsp salt to a gentle boil. Gradually whisk in the cornmeal in a thin stream, whisking constantly to prevent lumps. Lower the heat and continue stirring. The polenta will thicken—stir with a wooden spoon for about 15 minutes or until smooth and creamy. (If the polenta becomes too thick, stir in an extra splash of water or milk.) Once cooked, stir in the butter (or oil) and Parmesan cheese until melted and combined. Taste and adjust seasoning with salt and pepper. 
7. Serve: Spoon a generous helping of the hot polenta onto each plate or shallow bowl. Top with a portion of the roasted vegetables and sliced Italian sausage. Garnish with chopped fresh parsley or basil and an extra sprinkle of Parmesan. For a pop of freshness, a squeeze of lemon or a dollop of pesto on top really brightens the dish.

This dish is very adaptable. Swap in whatever vegetables you have – carrots, mushrooms or broccoli would also work. If you prefer more greens, stir in some spinach or kale during the last few minutes of roasting, or serve the sausages atop a bed of wilted greens. For extra heat, use spicy Italian sausage or sprinkle chili flakes on the veggies.

Storage and reheating: Leftovers keep well in the fridge for a couple of days. The polenta will firm up once cooled – simply reheat it gently on the stove with a little extra water or oil to loosen it up. The flavors also meld over time, so leftovers can taste even better the next day.

Enjoy this creamy, satisfying meal with family and friends. Every spoonful brings together sweet, buttery cornmeal, herb-scented sausage and caramelized vegetables for a true comfort-food experience. Bon appétit!