Sausage and Peppers with Crispy Polenta

Preheat the oven to 400 ° F. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes. Add the onion, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, for 4 minutes. Add the bell pepper and garlic and cook until they are soft, about 4 minutes. Add the wine and thyme.Put the pan in the oven. Bake until the sausage is cooked through, about 15 minutes.Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in portions, turning once, until golden brown.Place the polenta on a platter. Spoon the sausage, vegetables, and juice from the pan over the top. Serve with crusty bread, if desired.Tip: Slices of ready-to-eat polenta are the chef's secret weapon. The corn flour mixture, which is sold in the supermarket's international section, can be cut into small circles for baking, roasting, or roasting. Use polenta as a base for fish, chicken, or snacks.