3 c. yellow cornmeal
2 lbs. Italian sausage
2 cloves garlic, chopped
2 Spanish onions, sliced
1/4 c. butter
3 oz. Parmesan cheese, grated
10 c. chicken broth
1/4 c. olive oil
4 green pepper, in strips
1/4 c. parsley, chopped
Salt & pepper

In a large saucepan pour cornmeal, gradually stir in broth. Stir over low heat until mixture starts to bubble. Cover and simmer, stirring occasionally.

In a large skillet, fry sausage until brown. Remove sausage and cool. Pour off all fatty drippings, leaving about 1/4 cup in skillet. Add olive oil and saute garlic for one minute, add peppers and onions. Stir over low heat until vegetables are tender, cut sausage in 1" pieces, add with parsley to vegetables. Stir in butter and cheese. Season to taste with salt and pour into a lightly oiled 2 quart mold. Let stand 10 minutes or until firm to touch. Unmold carefully onto serving plate and sprinkle with polenta and top with sausages and peppers.

Add a Romaine salad and slices of crusty Italian bread. (Polenta cooking pot must be soaked with boiling water immediately after emptying to prevent sticking.)