sausage and peppers with crispy polenta

Source: Real Simple

2 T. olive oil
1 lb. Italian sausage
 2 medium onions, cut into wedges
kosher salt and peppers
2 small red bell peppers, seeded and sliced 1/4 in. thick
3 cloves garlic, thinly sliced
2/3 c. dry white wine
6 sprig thyme
1 lb. store-bought cooked polenta, sliced into thick rounds

Heat oven to 400.  Heat 1 T. olive oil in a large ovenproof skillet over medium heat.  Add the sausage and cook, turning once, until it starts to brown, 5 mins.  Add the onions, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring, for 4 mins.  Add the bell peppers and garlic and cook until they are just soft, about 4 mins.  Stir in the wine and thyme.  Transfer the skillet to the oven.  Roast until the sausage is cooked through, about 15 mins.  Heat the remaining oil in a large nonstick skillet over medium-high heat.  Cook the polenta in batches, turning once, until golden brown.  Place the polenta on a platter.  Spoon the sausage, vegetables, and pan juices over the top.  Serve with crusty bread, if desired.

This was good - the polenta took much longer to cook than I anticipated, so I would start it sooner next time (I waited until the sausage and veggies were in the oven).  I wasn't sure if the sausages were supposed to be cooked whole or sliced.  I cooked them whole, then sliced them after their 15 mins. in the oven - then had to put it back in for a few minutes because they weren't cooked all the way through.