Instructions: Put sausage in skillet large enough to hold it in one layer. Add 1/2 cup hot tap water and put over high heat. Prick sausages a few times with tip of paring knife. Cover and bring to boil. Then uncover and cook about 5 minutes, or until water evaporates and sausages are lightly browned. (Lower heat to medium when water evaporates.) Turn sausages once or twice to brown evenly.

Meanwhile, put olive oil in 12 inch saute pan or Dutch oven over medium heat.

Cut top from green bell pepper. Stand it upright and cut down inside the four walls, separating them from center core and seeds. Then cut the walls into thin strips. Repeat with red bell pepper and add both to pan. Raise heat to high, and stir. Halve and peel onion and peel garlic. Put onion and garlic in food processor and pulse just until chopped (or chop by hand). Add to pan and stir.

Put 1 teaspoon salt and 3 1/2 cups hot tap water in large, heavy saucepan.

Cover and bring to boil over high heat, about 3 minutes.

Meanwhile, add tomatoes and wine to vegetables in pan, cover, and bring to boil over high heat, then reduce to brisk simmer. Chop parsley leaves. Add half of chopped parsley, oregano, and salt and black pepper to taste to the tomato and pepper mixture. Stir well and cover.

Cut sausages crosswise into 1 inch pieces. Add to tomato and pepper mixture.

When water boils, gradually pour in polenta while stirring constantly with a sturdy whisk. When polenta boils, lower heat to medium and stir for about 2 minutes, or until polenta thickens and loses its grainy taste and texture. Pour polenta onto a platter and spread it out evenly with a large rubber spatula.

Pour sausage mixture over the top. Sprinkle with remaining parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.