Sausage and Peppers over Cheesy Polenta

1 lb. Italian sausage links 

1 T. water 

2 large bell peppers, cut into 1/2" strips 

1 large onion, sliced and seperated into rings 

2 cloves garlic, mashed 

1 can Tomato Bisque soup, undiluted 

1/2 C. water 

1/2 t. dried basil 

In large covered skillet over medium heat, cook sausage and water 5 minutes. Uncover and cook until sausage is browned on all sides. Add peppers, onion, and garlic; cook until tender, stirring frequently. Stir in soup, water, and basil; reduce heat to low. Cover and simmer 10 minutes. Serve over polenta. 

Cheesy Polenta

1 T. olive oil

1/4 C. finely diced shallots

2 cloves garlic, minced

4 C. chicken broth

1 C. dry polenta (coarse ground yellow cornmeal)

1/4 t. freshly ground black pepper

4 oz. grated romano cheese

Preheat oven to 350 degrees.

In a 2 qt. oven-safe saucepan, heat olive oil over medium heat.  Add shallots and garlic and saute until translucent.  Add chicken broth, turn the heat to high, and bring to a boil.  Gradually add the polenta while continually whisking.  Once you have added all the polenta, cover the pot and place in oven.  Cook for 35 minutes, stirring every 10 minutes to prevent lumps.  Once the mixture is creamy and cooked, remove from oven and stir in pepper and romano.  Stir until thoroughly combined.  Let stand for 5 minutes or so, then stir again before serving.  Spoon onto plate and top with sausage and peppers.