1 pkg Carando Sweet Italian Sausage
8 cups chicken stock
2 cups dry polenta
8 tbsp unsalted butter
1/2 cup Parmesan cheese, grated
3 tbsp olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 medium yellow onion, julienned
1 tbsp fresh garlic, minced
1/4 cup white wine
1/4 cup red wine vinegar
2 tbsp honey
2 tbsp oregano
Heat grill to medium-low. Grill sausages 15-20 minutes, using tongs to turn frequently; reserve.
In heavy-bottomed pot, whisk stock and polenta; bring to boil. Cook, stirring frequently, about 15 minutes, or until thick and creamy.
Remove polenta from heat and whisk in butter and cheese. Reserve until ready to serve.
Heat pan over medium-high heat. Add olive oil, peppers, onions and garlic; and saute until vegetables soften and just begin to color.
Deglaze pan with white wine and reduce by half. Add vinegar, honey and oregano; cook until reduced by half.
Add sausages to pan to warm.
When sausages are warm, place polenta on large platter then top with sausages, peppers and onions.