Ingredients
- 1 ¼ cups chicken broth
- ½ cup Italian polenta
- ¼ cup fat-free half-and-half
- 1 tablespoon grapeseed oil
- 4 Italian turkey sausage links
- 12 ounces marinara sauce
- 1 medium onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 1 tablespoon butter
- ½ teaspoon garlic salt
- 1 pinch crushed red pepper
- ½ cup grated Parmigiano-Reggiano cheese
Why This Recipe Is So Tasty
Kitchen Tips
- Use low to medium heat when browning the sausage to develop flavor without burning.
- Let the polenta rest a few minutes after cooking to thicken properly before serving.
Directions
Stir the chicken broth, polenta, and half-and-half in a medium heat-safe bowl, like a Pyrex, and set it aside for now. Turn on your Instant Pot and choose the Sauté setting. Add the grapeseed oil and let it heat up, then brown the sausages, cooking them for about 2 minutes on each side. Stir in the marinara sauce, chopped onion, and bell pepper, combining everything well. Place the trivet inside the pot and carefully set the bowl with the polenta on top. Lock the lid in place and set the pressure cooker to high pressure for 10 minutes. It will take around 10 to 15 minutes to come up to pressure. Once the cooking time is up, use the quick-release method to let the steam out, then open the lid. Give the polenta a good whisk with the butter, garlic salt, red pepper flakes, and Parmesan. Serve it right away and enjoy!
