Ingredients
3/4 cup yellow cornmeal
Coarse salt and ground pepper
6 teaspoons canola oil, plus more for baking dish
8 links sweet Italian sausage (about 1 1/3 pounds)
1 medium onion, halved and thinly sliced
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1 green bell pepper, ribs and seeds removed, cut into 1/4-inch strips
1/4 teaspoon fresh oregano, chopped
Preparation
Bring 3 cups water to a boil in a medium saucepan. Gradually whisk in cornmeal; season with salt and pepper. Reduce heat to medium-low; cook, whisking, until thick, 8 minutes. Transfer to an oiled 8-inch baking dish. Refrigerate until firm, 45 minutes or overnight.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Cook sausage until browned, 4 to 6 minutes. Add onion and peppers; cook over medium until onion is caramelized and sausage is cooked through, 15 to 20 minutes.
Add oregano and 1/4 cup water to skillet; using a wooden spoon, scrape browned bits from bottom. Transfer mixture to bowl. Wipe skillet clean.
Cut polenta into 8 triangles. Heat 2 teaspoons oil in skillet over medium-high heat. Cook half of polenta until golden, 4 minutes per side. Repeat with remaining oil and polenta. Serve hot with sausages, vegetables, and pan sauce.
