Grilled Italian Sausage on Creamy Polenta


Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

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Grilled Italian Sausage on Creamy Polenta

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Servings 4 people


  • 1 lb. Polidori Italian Rope Sausage
  • 1 large Yellow onion julienned
  • 1 large Bell peppers (any color) julienned
  • 1/2 lb. Cherry tomatoes sliced in half
  • 3 whole Garlic cloves
  • 2 tbsp Olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

For the Polenta

  • 1/2 cup Bob's Red Mill Polenta
  • 2 whole Garlic cloves minced
  • 2 1/2 cup Chicken stock (cut in half for Instant Pot recipe)
  • 1/4 cup Heavy cream
  • 1/2 cup Parmesan cheese grated
  • Salt and pepper to taste


  • Grill sausage to internal temperature of 165 degrees.
  • Toss onions, peppers, cherry tomatoes, garlic, olive oil, salt and pepper together and place in foil packet. Put foil packet on grill, making sure not to burn contents until vegetables soften.

For Polenta

  • Place polenta, stock, garlic and cream in small pot and slowly bring to a simmer. Whisking every few minutes to keep it smooth. Once it begins to simmer, place lid on pot and turn heat to low. Still whisking every five minutes or so. Leave on low for at least 20 minutes(may take longer). When polenta has completely softened and desired consistency is reached. Remove lid and add parmesan. Taste and season with salt.

For Instant Pot Polenta

  • Whisk polenta and 2 cups stock, garlic, and cream in Instant Pot until combined. Bring mixture to a simmer over medium-high, whisk again, then seal pressure cooker according to manufacturer’s directions. Cook at high pressure for 10 minutes. When timer goes off, manually release pressure. Carefully open lid and whisk polenta until creamy. Add parmesan and season with salt.
  • Serve with polenta in a platter, topped with fresh sliced basil.
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