Sausage with Polenta, cheese, and Peppers

Sausage, Peppers and Polenta.  I cooked andouille and Italian sausages today.

In a skillet, brown sausages in oil.  When browned, add about half a cup of white wine, cover and steam for about 5 minutes.  Remove sausages, turn up burner and cook out wine.  Add a little more oil and add one each red, yellow and green bell pepper and about a third of an onion, chopped. Cook until vegetables are softened and add sausages back to heat through.

Meantime cut polenta into half inch rounds and cook with butter and oil until cooked and slightly browned. Add about 1/3 cup of chicken broth and let it cook until broth is either absorbed or evaporated. Add about half a cup of grated parmesan and stir in.  Remove to a platter, top with mozzarella and peppers and sausage and some of the sauce the peppers made when cooking in the liquid left by the sausages.