Polenta And Italian Sausage

• 3 large red bell peppers and 2 large green bell peppers, stemmed, seeded and cut into large slices
• 3/4 lb. mushrooms, cut into thick slices
• 1 1/2 to 2 lb. mild or hot Italian sausages
• 5 c. regular strength chicken broth
• 1 1/2 c. polenta or yellow cornmeal
• 4 small onions, chopped
• 1/4 c. (1/8 lb.) butter or margarine, cut into small pieces
• 2 c. lightly packed shredded Jack cheese

1. Spread peppers and mushrooms in an even layer in a shallow 9 x 13-inch oval or rectangular baking dish.
2. Lay sausages on vegetables.
3. Put into a 350u0b0 oven.
4. After 10 to 15 minutes, stir the vegetables to moisten with the pan drippings. Continue to bake until sausages are lightly browned and no longer pink in the center (50 to 60 minutes).

red bell peppers, mushrooms, regular strength chicken broth, polenta, onions, butter, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882324 (may not work)