Make dinner sizzle! Sausage and peppers

For the sausage: Cut the sausage into desired size and brown in a sauce skillet. When browned, add the garlic, onion, peppers, tomatoes, and torn basil leaves. Cook for a minimum of 45 minutes at medium heat.

For the polenta: Add the milk, butter and the cut mushrooms to a sauce skillet and bring to a boil. Lower the heat and add the cornmeal little by little. Continue cooking and stirring constantly until thickened, approximately 20 minutes. When thickened, add mascarpone and Parmesan cheese.

Blanch and quarter the brussels sprouts. Rub the potatoes, skin on, with olive oil and salt. Bake the potatoes for 1 hour at 350 degrees. Cool the potatoes, peel and chop into smaller pieces. In a hot skillet, heat the oil till it smokes and add the potatoes and cook till evenly browned. Strain and reserve the browned potatoes on a paper towel. In another skillet add the butter, brussels sprouts, leeks and a pinch of the spice mix. When the sprouts are cooked, add the potatoes back into the mix and heat through. Add the chopped parsley at the last minute.