A dirty little secret to stretching a meal

Italian sausage and bell peppers make a hearty pair, no matter how you do them — grilled and lightly charred, braised in beer, slow cooked, served on a bun, or tossed with pasta.

Another great way to present the satisfying duo is to cook them in a skillet and spoon them over soft polenta. Brown the sausages and remove them from the pan, then cook the onions and peppers in the meaty bits. Simmer them together in beer. Stir a potful of golden polenta while they cook. Slowly stream polenta flour into boiling water and keep stirring until it thickens. Season with butter and cheese.