Sausage & Peppers with Polenta & Grilled Toast Recipe - Sunset Magazine

Ingredients

• 3 cups water
• 1 ⅓ cups polenta
• 1 tsp kosher salt
• 2 tbsp butter
• ¼ cup parmesan cheese, finely grated
• 4 links Italian or hot Italian sausage
• 2 red bell peppers, cut lengthwise and thinly sliced
• 1 red Fresno pepper, thinly sliced into rings (optional)
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, peeled and thinly sliced
• 1 cup cherry tomatoes, rinsed and stems removed, or 1 can diced tomatoes
• 1 tsp thyme
• 1 tsp dried basil or ¼ cup fresh basil
• ¼ tsp red chile flake
• ¼ cup dry white wine or crisp and clean craft beer
• 2 tbsp olive oil
• kosher salt and black pepper
• Whatever bread you have on hand— sourdough works well