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1
To prepare the sausage and peppers: Heat the oil in a large, deep skillet.
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2
Add the onion and cook over medium heat, stirring from time to time, until lightly browned, 10 to 15 minutes.
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3
Add the garlic and cook for another minute.
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4
Squeeze the sausages from their casings and add to the skillet.
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5
Break up the sausage and cook until it is browned.
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6
Toss in the peppers and tomatoes.
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7
Bring to a boil.
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8
Reduce the heat, cover and simmer until the peppers are collapsed and tender, about 20 minute.
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9
While the peppers are simmering, prepare the polenta: In a bowl, blend the polenta with 3 cups of cold water.
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10
In a heavy 3 quart pot, bring 2 cups of water and the salt to a rolling boil.
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11
Lower the heat slightly.
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12
Gradually stir in the polenta mixture.
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13
Return to a boil.
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14
Cook uncovered, adjusting the heat so that the polenta simmers, with big bubbles puffing up here and there on the surface.
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15
As the mixture thickens, use a large spoon to stir every few minutes, taking care to scrape up grains sticking to the bottom of the pot.
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16
The polenta will be done when it becomes thick and creamy, and the cornmeal is soft with no hint of grittiness, 15 to 20 minutes.
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17
Stir in a bit more boiling water if the polenta becomes very thick before the cornmeal tastes cooked.
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18
To serve: Stir the basil and mint into the peppers.
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19
Season to taste with vinegar, salt and pepper.
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20
Spoon the polenta onto individual plates.
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21
Top with the pepper mixture.
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22
Garnish with cheese and pass extra cheese at the table.
