Photo of Cheat sheet sausage, peppers, and onions with polenta by Katie Lee Biegel by WW

Cheat sheet sausage, peppers, and onions with polenta by Katie Lee Biegel

PersonalPoints™ per serving
Total Time
42 min
10 min
32 min
Sheet pan dinners are a fabulous way to cook a complete meal at once, with minimal cleanup and fuss. Look for tubes of prepared polenta in the refrigerated section of your supermarket's produce department. |t's a simple, tasty way to add a carbohydrate to your meal. Italian sausage comes in a variety of flavors and meat-types. Use whatever you like best.


Sweet Italian sausage

1 pound(s)

Uncooked red onion(s)

1 medium, sliced

Sweet red pepper(s)

1 medium, sliced

Yellow pepper(s)

1 medium, sliced

Extra virgin olive oil

4 Tbsp, divided

Garlic salt

1 tsp

Fat free ready-to-eat polenta (in tube)

8 oz, cut into 8 equal slices (about 1/2-inch each)

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Grated Parmesan cheese

3 Tbsp


  1. Preheat oven to 450°F.
  2. Put sausage, onion, and peppers on a rimmed baking sheet. Drizzle with 2 tbsp oil and sprinkle with garlic salt, tossing lightly with tongs to coat. Bake for 15 minutes.
  3. Meanwhile, toss polenta slices with remaining 2 tbsp oil and a pinch of salt and pepper. Remove baking sheet from oven and flip sausage and vegetables. Add polenta and return to oven for another 15 minutes. Flip again. Turn oven to broil. Sprinkle everything with cheese and broil for 2 to 3 minutes, until everything is brown and lightly charred.
  4. Serving size: about 3 1/2 oz sausage, 2 polenta rounds, and 1/4 of vegetables


This recipe, originally by Katie Lee Biegel from It's Not Complicated, has been modified slightly for WW and is republished here with permission. Photo by Lucy Schaeffer from It’s Not Complicated