Summer Supper:: Sausage, Peppers and Polenta, Oh My!

We are officially in the thick of what's known as the dog days of summer. This time of year, for better or for worse, are the peak of those hot, humid days that leave us wondering if fall will ever take pity on us and arrive early. Rarely do we have such luck.As a result, quick simple suppers are the way to go. Think one pot/one pan meals, or those that require the shortest amount of prep and cooking time. After all, the sooner you get out of the kitchen, the cooler you will be.A few weeks ago, I made a twist on my sausage and peppers dish from my book, Picture Perfect Parties. I chopped them up placed them over a quick polenta. If you've never baked polenta, you should. It's fantastic for a crowd because it saves time at the stove, and makes cooking for a crowd a breeze. The result was delicious and of course, easy! Give it a try.

Sausage, Peppers and Polenta

Serves 8

You will need:

- 6 Italian sausages

- 2 red peppers sliced

- 2 hot banana peppers sliced

- 1 jalapeno pepper minced

- 2 green peppers sliced

- 2 cups canned crushed tomatoes

- 4 cloves of garlic minced- ¼ cup olive oil- 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

Baked Polenta

You will need:

- 1 ½ cups polenta

- 4 + ( 2 cups in reserve to add as needed) cups chicken stock

- 2 cloves garlic fine dice or shaved on a micro planner

- ¼ cup olive oil- salt to taste

To prepare:

In a large clay-roasting pan, place polenta. Add stock and garlic. Salt and drizzle the ¼ cup olive on top. Place into oven for 45 minutes @350.