Polish Skillet Recipe

Grate the cheddar and Monterey Jack (or mozzarella) and set aside in a bowl so they are ready to melt.

Slice the kielbasa into 1/2-inch thick rounds. If links are large, halve rounds into quarters so pieces are bite-sized.

Peel and thinly slice the yellow onion into half-moons. Core and thinly slice the red and green bell peppers into 1/4-inch strips.

Mince the garlic cloves and roughly chop the parsley. If using lemon, halve and set aside.

Brown the kielbasa

Heat a 12-inch cast-iron skillet or heavy-bottom sauté pan over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add the kielbasa pieces in a single layer (work in batches if needed). Cook without moving for 2 minutes to develop browning, then stir and continue to cook 3–4 minutes until edges are nicely caramelized. Transfer browned kielbasa to a plate and leave rendered fat in the pan.

Sauté onions and peppers

Reduce heat to medium, add 1 tablespoon butter to the skillet with the rendered sausage fat. Add the sliced onions and a pinch of salt and cook 3–4 minutes until they begin to soften. Add the sliced bell peppers and continue to cook 6–8 minutes, stirring occasionally, until peppers are tender and edges are starting to brown.

Add garlic and seasonings

Stir in the minced garlic, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Cook 30–45 seconds until fragrant, scraping up any browned bits from the pan.

Return sausage to skillet

Return the browned kielbasa to the skillet, stir to combine with the sautéed onions and peppers. Taste and adjust seasoning if needed (add a pinch more salt or pepper).

Melt the cheeses

Evenly sprinkle the 1.5 cups grated sharp cheddar and 1 cup grated Monterey Jack (or mozzarella) over the sausage and vegetables. Reduce heat to low, cover the skillet with a lid (or tent with foil) and allow the cheese to melt 3–5 minutes. For a browned top, transfer the skillet to a preheated broiler for 1–2 minutes—watch closely to avoid burning.

Finish and garnish

Remove from heat. Squeeze the optional half lemon over the skillet for brightness if using. Sprinkle chopped parsley on top. Serve directly from the skillet with crusty bread and mustard on the side.