Sausage with Polenta Pucks

Ingredients

2 14-oz Italian-style diced tomatoes (with juice)
6-oz can sliced mushrooms, drained
2 16-oz package polenta
3/4 lb hot Italian sausage
2 tbsp. olive oil
2 bell peppers chopped
1 onion, chopped
3 minced garlic cloves
1 tsp. dried rosemary

Directions

Fire up your grill to medium. On the stove, heat the oil in skillet over medium heat. Add the peppers, onion, and garlic. Cook for ten minutes, or until soft. Stir in the tomatoes, mushrooms, and rosemary. Boil over high heat. Reduce the heat to medium low, and cook for about 20 minutes. Meanwhile, slice the polenta into 1/2 inch thick pucks. Coat both sides with cooking spray. Slap the pucks and sausage on the grill and close the lid. Grill, turning a few times, for about 5 minutes per side, or until cooked through. Remove the sausage to a cutting board, slice it up, add it to the sauce, and cook for ten minutes. Dump the sauced sausage over the pucks.

Source: A Man, A Can, A Plan, A Grill, David Joachim, Rodale Books, 2003.

Review: I never had polenta before so I tried this recipe. Since it was the pre-made it was much easier. The hot sausage was good, I love things spicy.