Here is a nice change if you are tired of the turkey routine, sweet Italian sausage with plenty of sautéed onions, bell pepper, and garlic over a bed of creamy polenta. In order to make things go faster, John starts the sausages in a pan with some olive oil and about a quarter inch of water, while I cut up and sauté the veg in another. The sausages steam while the water evaporates and then they brown. This keeps you from getting too hard a crust on them. We combine the veg and the sausages in my pan at the end of cooking.

John makes the polenta in a 5 to 1 ration to insure it stays creamy. He adds a few sprigs of thyme while it’s simmering and a little butter and Parmesan near the end of cooking.