Here's the rest of the recipe:
yellow onion, minced
2 cloves garlic, minced
28 oz. can diced Fire-Roasted Tomatoes
Sun dried tomatoes, chopped in half
Flat leaf Italian Parsley, rough chop (small handful)
red wine, 1/2 to 1 cup
1. Bake the sausage at 375 degrees until done. They'll be done by the time the polenta and peppers are done. No worries. Saute the onions and garlic until soft in two glugs of olive oil.
Toss in the mushrooms, add olive oil if you need to. Add the peppers - let cook a bit before adding the sun dried tomatoes and fire-roasted tomatoes. Pour in the red wine, followed by a couple of splashes balsamic vinegar.
Turn to low and let simmer.
Boil 4 cups water, then add 1 cup polenta. Stirring the ENTIRE time. Add the butter and cheese as it begins to thicken.
Slice the sausage and toss into the peppers.
Serve the sausage and peppers over the creamy polenta with lovely & light arugula salad. Maybe some bread.
March 1st here I come,