# What You Need:
→ Proteins
01 - 4 Italian sausages, sweet or spicy, sliced into thick rounds (approximately 14 oz)
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, thinly sliced
04 - 2 bell peppers (red and yellow), sliced into strips
05 - 2 cloves garlic, minced
→ Sauce & Herbs
06 - 1 can (14 oz) diced tomatoes
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt, plus more to taste
11 - Freshly ground black pepper, to taste
12 - 2 tablespoons chopped fresh parsley or basil, for garnish
→ Polenta
13 - 4 cups water
14 - 1 teaspoon salt
15 - 1 cup coarse cornmeal (polenta)
16 - 2 tablespoons unsalted butter
17 - 1/2 cup grated Parmesan cheese
# How To Make:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausages and cook until browned on all sides, about 5 to 6 minutes. Remove and set aside.
02 - In the same skillet, add remaining 1 tablespoon olive oil. Add sliced onion and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Return sausages to the skillet. Add diced tomatoes, oregano, thyme, crushed red pepper flakes if using, 1/2 teaspoon salt, and black pepper. Stir well.
05 - Bring mixture to a simmer, then reduce heat to low and cover. Cook for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - While sauce simmers, bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Gradually whisk in the cornmeal.
07 - Reduce heat to low and cook, stirring frequently, until polenta becomes creamy and thick, about 10 to 12 minutes.
08 - Stir in unsalted butter and grated Parmesan cheese until melted and smooth. Adjust seasoning as needed.
09 - Ladle creamy polenta onto plates. Top with sausage and pepper mixture. Garnish with chopped fresh parsley or basil.
