Polenta With Sausage and Tomato Pepper Sauce

• 5 ounces reduced-fat spicy chicken sausage
• 1 teaspoon olive oil
• 12 ounces whole onion or 11 ounces chopped ready-cut onion
• 1 large clove garlic
• 2 cups no-salt-added beef broth or stock
• 12 ounces whole red and green peppers or 11 ounces ready-cut peppers, 2 1/4 to 2 1/2 cups
• 18 to 1/4 teaspoon hot pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup crushed no-salt-added tomatoes
• 3 tablespoons dry sherry
• 1/2 cup quick-cooking polenta
• Freshly ground black pepper
• 18 teaspoon salt

1. Heat a large nonstick pan until it is very hot.
2. Remove sausage from casing, and break into bite-size pieces.
3. Reduce heat to medium high; saute sausage until it browns on both sides.
4. Chop whole onion.
5. Add oil to pan.
6. Then, add onion and cook until it softens.
7. Mince garlic, and add to pan.
8. Bring broth to boil in covered pot.
9. Wash, trim, seed and chop peppers.
10. Add them and the hot pepper flakes to the onion as it cooks.
11. Saute a minute or two, and stir in thyme, oregano, tomatoes and sherry; reduce heat to low, and cook mixture.
12. Slowly stir the polenta into the boiling stock.
13. Cook over medium high heat until polenta boils and thickens.
14. Season with pepper and salt.
15. Serve topped with the sausage-vegetable mixture.

chicken sausage, olive oil, onion, clove garlic, nosalt, red, hot pepper, thyme, oregano, salt, sherry, polenta, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/4765 (may not work)