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1
Heat the onions in the oil at med-high heat until they begin to caramelize (about 20 minutes)
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2
Add the peppers and continue to heat and stir for about another 20 minutes.
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3
Clear a space and add the garlic, mixing them into the batch.
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4
Add the tomato paste, spices and herbs. Mix well, and keep the assembly on low heat while you complete make the sausage patties.
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5
Mix well all of the sausage patty ingredients (except the oil).
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6
Divide the meat, using a 1/2 cup scoop, into 12 portions.
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7
Heat the oil to medium in a pan, and lay in the hand-flattened sausage patties 4 at a time (in 3 batches), cooking for 4 minutes on each side and then removing to a plate covered with a paper towel.
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8
Remove most all of the remaining oil from the pan and lightly sear the polenta slices, about 2-3 minutes on each side.
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9
Build the dish starting with a polenta slice topped by one of the sausage patties. Add a heaping 1/2 c scoop of the pepper and onion mixture, and top with a generous amount of freshly grated parmigiano reggiano cheese.
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10
Alternatives include adding a few tablespoons of balsamic vinegar to bathe the stack.
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11
Reheating preparation can be done by separately heating the components and combining them.
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12
An alternative assembly can be the polenta and sausage topped with a slice of mozzarella, topped with the pepper and onion mixture along with a half a cup of tomato sauce, then heating the assembly for 10-15 minutes at 400F.
