1.Preheat a non-stick or lightly oiled skillet over medium high heat.
2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
4.Add Italian seasoning and garlic; cook 2 minutes.
5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
7.Cook about 5 minutes more, stirring occasionally.
8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
Sponsor recipe courtesy of Honeysuckle White® and Shady Brook Farms®