Italian sausages and peppers

2. Add peppers and onions. Cook, stirring often, for 8 to 10 minutes or until tender. Return sausages to pan. Add bay leaf, oregano, beer, vinegar, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 5 minutes. Remove lid, and continue cooking, stirring occasionally, for 10 minutes more.

3. Taste for seasoning, and add more salt and pepper, if you like. (Reserve 4 sausages and 1 1/2 cups peppers and onions for dirty rice.)

POLENTA

3 1/3 cups water Salt and pepper, to taste 1 cup coarse polenta flour 1 tablespoon butter 1/2 cup freshly grated asiago or Parmesan cheese

1. In a large saucepan, bring the water and a large pinch of salt to a boil. Stirring constantly with a wooden spoon, add the polenta in a slow, steady stream. Reduce the heat to medium low. Simmer, stirring often, for 20 minutes or until the polenta is thick and smooth.

2. Stir in butter, cheese, and pepper. Taste for seasoning, and add more salt and pepper, if you like.

Karoline Boehm Goodnick