Since the sausage was leftover, this is more a recipe for polenta than for sausage and peppers. Polenta is a wonderful base for a meal, but it’s just a cornmeal mush so it has to have something to go with it.
stone-ground whole grain medium ground
Pecorino, plus more for sprinkling
sausage and peppers
In a medium pot, we bring the water to a boil. We add the salt and the cornmeal in a stream, whisking constantly. We lower the heat, cover, and simmer gently for 35 minutes. We stir with a wooden spoon every 5 minutes or so. We want the polenta to be thick and creamy. When done, we add the Locatelli cheese and spoon onto the dinner plates. We top with the sausage and peppers and sprinkle on some more cheese. We pour the remaining polenta into a greased glass square pan for leftovers on another day.