Sausage and Peppers with Crispy Polenta

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage
• 2 medium onions, cut into wedges
• Kosher salt and pepper
• 2 small red bell peppers, seeded and sliced 1/4 inch thick
• 3 cloves garlic, thinly sliced
• 2/3 cup dry white wine (such as Sauvignon Blanc)
• 6 sprigs thyme
• 1 pound store-bought cooked polenta, sliced into thick rounds
• Crusty bread (optional)

Preparation

1. Heat oven to 400° F.
   
   Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes. Add the onions, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, for 4 minutes. Add the bell peppers and garlic and cook until they are just soft, about 4 minutes. Stir in the wine and thyme.
   
   Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.
   
   Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.
   
   Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with the crusty bread, if desired.
   
   Tip: Logs of ready-to-eat polenta are a cook's secret weapon. Sold in the international section of the supermarket, the corn-meal mixture can be sliced into rounds to bake, broil, or sear. Use polenta as a base for fish, chicken, or hors d'oeuvres.