Sausage and Peppers over Creamy Parmesan Polenta Recipe

Combine chicken stock half-and-half and 1 1/2 teaspoon salt in a large saucepan; cover and bring to a boil. Whisk in polenta. Reduce heat to low; cook whisking often until polenta is soft about 15 minutes.

Heat olive oil in a large skillet over high heat. Add sausage links; cook turning often until browned on all sides about 6 minutes. Transfer to a plate.

Stir remaining 1 teaspoon salt red bell pepper yellow bell pepper red onion and oregano into the skillet. Cook over medium heat stirring often until onion is translucent about 6 minutes. Add garlic; cook and stir for 1 minute. Reduce heat to low; pour in white wine. Stir in marinara sauce.

Slice sausages and return to the skillet. Cook covered until no longer pink in the center about 3 minutes.

Stir 1/2 cup Parmesan cheese and butter into polenta until melted. Season with black pepper. Divide polenta among 4 serving plates. Top with sausage and pepper mixture. Garnish with remaining 1/4 cup Parmesan cheese and basil.