Roasted Italian Sausage with Caramelized Fennel and Peppers over Creamy Mascarpone Polenta

Preheat your oven to 400°F (200°C).

Wash 1 large fennel bulb, 1 red bell pepper, and 1 yellow bell pepper. Trim the green stalks and the root end from the fennel, then slice the bulb vertically into 1/2-inch thick wedges. Core and seed both bell peppers, then slice them into 1/2-inch wide strips.

Peel 1 large red onion and cut it into 1/2-inch thick wedges. Peel and mince 4 garlic cloves.

In a large rimmed baking sheet or roasting pan, toss the sliced fennel, peppers, and onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread the vegetables out into a single layer.

Nestle 4 minced garlic cloves and 2 sprigs of fresh rosemary among the vegetables. Place 1.25 lbs of raw Italian sausage links on top of the vegetable bed.

Roast in the center of the oven for 30-35 minutes, turning the sausages halfway through, until the sausages reach an internal temperature of 160°F and the fennel is tender and caramelized at the edges.

While the sausages roast, prepare the polenta. In a medium heavy-bottomed pot, bring 4 cups of water and 1 tsp salt to a rolling boil. Slowly whisk in 1 cup of stone-ground yellow cornmeal in a steady stream to prevent clumps.

Reduce the heat to low and cover the pot. Simmer the polenta for 25-30 minutes, whisking vigorously every 5 minutes to ensure a smooth texture. If it becomes too thick, add a splash of water.

While the polenta simmers, grate 2 oz of Parmesan cheese and finely chop 1/4 cup of fresh Italian parsley.

Once the polenta is creamy and the grains are soft, whisk in 0.5 cup heavy cream, 0.5 cup mascarpone cheese, 2 tbsp unsalted butter, and the 2 oz of grated Parmesan cheese. Season with salt and pepper to taste and keep warm.

Remove the roasting pan from the oven. Transfer the sausages and vegetables to a warm platter, leaving the juices and browned bits (the fond) in the pan. Discard the rosemary sprigs.

Place the roasting pan over two stove burners on medium-high heat (or transfer the drippings to a small saucepan). Pour in 3 tbsp balsamic vinegar and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the liquid bubble and reduce for 2 minutes until slightly syrupy.

To serve, spoon a generous portion of the creamy mascarpone polenta onto each plate. Top with the roasted vegetables and one or two sausages. Drizzle the balsamic pan sauce over the top and garnish with 0.25 cup chopped fresh parsley.