Ingredients for 6 servings

½ c. dry red wine
½ c. fresh parsley
1 can diced tomatoes
1 large onion
1 lb. sweet Italian sausage
1 tbsp. oil
1 ½ c. quick-cooking or instant polenta
2 large cloves garlic
2 oz. Asiago cheese
2 red peppers
2 tbsp. tomato paste
4 oz. provolone
kosher salt
pepper

Directions

Heat oven to 400 degrees F. Oil a shallow 2 ½- to 3-quart broiler-proof baking dish.

Heat the oil in a Dutch oven or wide, heavy pot over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Add the red peppers and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the sausage and cook, breaking it up into small pieces with a spoon until no longer pink, about 4 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and the tomatoes and simmer until all of the liquid has nearly evaporated, 10 to 12 minutes. Stir in the parsley, then remove from the heat.

Cook the polenta according to package directions; stir in the Asiago cheese.

Working quickly, dollop spoonfuls of half the polenta (about 3 cups) into the prepared baking dish and spread it evenly over the bottom. Spread the sausage mixture evenly on top. Dollop and spread the remaining polenta over the sauce. Bake until heated through, 10 to 12 minutes.

Heat broiler. Sprinkle the provolone over the top and broil until golden brown, 4 to 5 minutes.