Serves 4

• 4 organic Italian sausage links, cut in half
• ¼ cup extra-virgin olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 sweet onion, thinly sliced
• 1 tablespoon chopped fresh oregano
• Course sea salt and freshly ground black pepper, to season

• For polenta:
• 3 cups water
• 1 quart chicken broth (or water if you prefer)
• 2 teaspoons salt
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups instant polenta
• 4 tablespoons unsalted butter
• ½ cup grated Parmesan
• Grated Parmesan, for sprinkling

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In a large skillet, warm 2 tablespoons olive oil over medium-high heat. Add the sausages and brown well. Remove and set aside. Reduce heat to medium and stir in the peppers and onions. Sauté, stirring often, until very tender and lightly browned, about 8 minutes. Return the sausage to the pan and stir in the remaining olive oil and the oregano. Reduce heat to very low, cover and set aside while you make the polenta.

To make the polenta, bring water to a boil in a teakettle. Turn off heat.

Bring broth to boil in a large, heavy saucepan. Reduce heat to low. Stir in the salt and olive oil. Add the polenta very, very gradually, stirring constantly with a wooden spoon. Take your time. Once all the polenta is added let it cook over very low heat for about 5 minutes, stirring constantly. If the polenta becomes to thick to stir, pour in some hot water and blend it in. The polenta is done when it is smooth, shiny and tender. Turn off the heat and stir in the butter and Parmesan.

Divide polenta among 4 bowls. Spoon sausage, peppers and onions over the polenta and serve. Pass extra Parmesan for sprinkling.
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