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1
Spray a 9 by 13-inch baking pan with nonstick cooking spray.
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2
Bring 6 cups of salted water to a boil over medium heat.
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3
Once boiling slowly whisk in the polenta, making sure to keep whisking until smooth and thick about 1 to 2 minutes.
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4
Pour the cooked polenta into the baking pan and smooth the top.
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5
Let cool until firm, about 20 minutes.
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6
Preheat a grill or grill pan over medium-high heat.
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7
When the polenta is cool, invert it onto a cutting board and slice it into 12 squares.
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8
Brush the squares with a little canola oil and grill until they are heated through and have nice grill marks, about 2 minutes per side.
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9
Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes or while you prepare the sausage and peppers.
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10
Preheat a grill or grill pan over medium heat.
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11
Arrange the sausages on the grill and cook for 8 to 10 minutes giving them a 1/4 turn every couple of minutes.
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12
Remove them to a cutting board and let rest for 5 minutes, then cut them into 1/2-inch thick pieces.
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13
The sausage will not be completely cooked through.
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14
It will finish cooking on the skewers with the peppers and onions.
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15
While sausage is cooking, core and slice the peppers.
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16
Cut them and the onion into 1 by 1-inch pieces.
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17
In a small bowl, whisk together 3 tablespoons canola oil, balsamic vinegar, Italian seasoning and mustard.
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18
When you are ready, heat the grill or grill pan over medium heat.
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19
Thread each skewer with 3 pieces of the sausage, 4 pieces of onion and green pepper and 2 pieces of the red pepper making sure to alternate the ingredients.
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20
Brush them with the oil and vinegar mixture and season with salt and pepper, to taste.
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21
Grill the skewers on both sides until they are hot and sizzling, about 6 to 8 minutes.
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22
Arrange them on a serving platter and serve with the grilled polenta.
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23
Reserve 2 skewers for Round 2 recipe Sausage and Pepper Ziti.
