# What You'll Need:
→ Proteins
01 - 4 Italian sausages (14 oz), sweet or spicy, sliced into thick rounds
→ 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 It:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced sausages and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
02 - Add remaining 1 tablespoon olive oil to the skillet. Add onion and bell peppers; cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return sausages to skillet. Add diced tomatoes, oregano, thyme, crushed red pepper flakes if using, 1/2 teaspoon salt, and black pepper. Stir to combine.
05 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally until sauce thickens and flavors meld.
06 - In a medium saucepan, bring water and 1 teaspoon salt to a boil. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring frequently, until creamy and thick, about 10–12 minutes.
07 - Stir in butter and Parmesan cheese until melted and smooth. Adjust seasoning as needed.
08 - Spoon creamy polenta onto plates. Top with sausage and pepper mixture. Garnish with chopped fresh parsley or basil.
