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Ingredients:
1 cup cornmeal
4 cups of chicken or vegetable stock
4 Italian sausage links
2 medium-size bell peppers
2 medium-size onions
2 large garlic cloves
Canned artichoke hearts
1/2 cup grated Romano or Parmesan cheese
Pitted Kalamata olives over the top.
Olive oil

Procedure:
To make the polenta, bring the chicken or vegetable stock to a simmer in a deep, heavy-bottomed pot on the stove top. Slowly whisk in the cornmeal and then immediately turn the heat to the lowest setting. If you have one burner that goes to a lower setting, put the polenta on that and use a wooden spoon to stir it occasionally as it's softening up.

For the sausage, cut the links into bite-size pieces and brown them up in a large, nonstick pan in a little olive oil. Once the sausage is cooked all the way through, take it out of the pan.

Add a little more oil to the pan and add the de-seeded and thinly sliced bell peppers and an equal amount of thinly sliced onion and cook them for about 10 minutes to soften. Then add the minced garlic cloves and cook it all for a minute.

Next, add as many well-drained, sliced, canned artichokes as wanted, add the sausage back to the pan, and cook everything until it is nice and hot.

After the polenta has been cooking for about 20 minutes and it is soft to the tooth, add and stir in the grated cheese.

Serve the sausage on top of the polenta, with a sprinkling of sliced, pitted Kalamata olives on top.