Roasted Sausages, Peppers & Onions with Fresh Corn Polenta

1. Preheat Oven and Prepare Vegetables

Preheat your oven to 400 degrees F. Cut two large yellow onions into ½-inch wedges, and slice both the Holland red and orange bell peppers into ½-inch strips. Cut the poblano peppers into ¼-inch strips and slice a medium fennel bulb into ¼-inch pieces. Place all vegetables in a roasting pan.

2. Season and Roast Vegetables

Add minced garlic, crushed dried oregano, kosher salt, freshly ground black pepper, and drizzle olive oil over the vegetables. Toss well and spread evenly in the pan. Place in the preheated oven for 20 minutes.

3. Prepare and Roast Sausages

Toss sweet and hot Italian sausages with olive oil and spread in a single layer on a separate sheet pan. Roast in the oven alongside the vegetables for 20 minutes.

4. Combine Sausages with Vegetables and Add Tomatoes

After roasting for 20 minutes, combine the sausages with the vegetables, add red cherry tomatoes, and pour in dry white wine. Return to the oven and roast for an additional 25 to 30 minutes, turning sausages halfway through.

5. Finish and Serve

Once sausages are cooked and vegetables are tender, remove from oven. Off the heat, toss in julienned fresh basil leaves. Season with additional salt and pepper if needed and serve with a sprinkle of grated Italian Parmesan cheese.