Ingredients
1 T olive oil
1 1/2 lbs italian sausage, remove casing and crumble
1 cup chopped onions
1/2 cup chopped red bell peppers
1 cup chopped green bell pepper
1 t minced garlic
1 1/2 t mixed Italian dry seasonings
2 cups canned whole tomatoes with juice crushed
1/4 t freshly ground black pepper
salt to taste
3 cups Creamy polenta
2 T cold unsalted butter cut into small pieces
1/2 cup freshly grated Parmesan cheese
Preparation
Preheat oven to 350 degrees
Heat the olive oil in a large skillet over high heat. Add the sausage and cook until browned, breaking up clumps with wooden spoon about 5 minutes. Transfer the sausage to a paper towel lined plate. Add the onions and bell peppers to the pan and cook until they begin to soften about 2 minutes. Add the garlic and Italian seasoning and cook for another 2 minutes. Return the sausage to the pan, stir to mix and cook for another minute. Add the tomatoes and stir to mix. Cook until most of liquid has evaporated, about 7 minutes. Season with the black pepper and salt. Pour the sausage mixture into a 9 x 13 inch baking dish, distributing it evenly. Pour the polenta on top spreading it evenly with a rubber spatula. Top the polenta with the butter and Parmesan. Bake until golden brown and bubbly, about 30 minutes.
