Bacon Twister Sausages on Cheesy Polenta with Caramelized Onions and Peppers

For the Bacon Twister sausages, heat a BBQ to medium-low and lightly oil the grates. From frozen, grill the sausages for 25 to 28 minutes, turning occasionally until cooked through.

For the peppers and onions, heat the olive oil in a large non-stick skillet over medium-high heat. When hot, add both onions and sauté for 3 minutes stirring occasionally until just beginning to colour. Reduce the heat to medium, add the sliced peppers and cook for 18 minutes, stirring occasionally, until tender and slightly caramelized. Season with salt and chili flakes and keep warm while preparing the polenta.

For the cheesy polenta, bring the water, milk and cream to a near boil in a large heavy-duty sauce pot. Stir in the salt. Add the cornmeal to the pot, a little at a time, while whisking constantly. Reduce the heat to a very gentle simmer, whisking constantly to prevent sticking and cook until its thick, fluffy and begins to pull away from the sides of the pan, about 2 to 3 minutes. When it’s done, remove from the heat and cover with a lid until ready to serve. Just before serving, stir in the butter and Parmesan cheese.

To serve, spoon the warm polenta into shallow bowls. Top with a heaping serving of the pepper and onions, grilled sausages and a sprinkle of herbs.