1 1/2 c. yellow cornmeal
5 c. chicken broth or 5 bouillon cubes and 5 c. water
1 lb. sweet or hot Italian sausage
1/8 c. olive oil
1 clove garlic, chopped
2 green peppers, cut in strips
1 Spanish onion, sliced
1/4 c. chopped parsley
Salt and pepper
1/8 c. butter
1 1/2 oz. or scant 1/4 c. grated Parmesan cheese

Cook cornmeal in chicken broth over low heat. Stir occasionally. Keep covered. In skillet brown sausage, remove and drain off most of drippings. Add olive oil. Saute garlic, green peppers, and onions for 10 minutes. Add parsley, sausage, and heat 5 minutes. Season to taste.

Remove cornmeal from heat. Stir in butter and cheese. Season with salt. Pour into greased 2 quart mold. Let stand 10 minutes. Unmold into serving platter. Surround polenta with sausage and vegetables. To serve, spoon polenta on plate and top with vegetables.