Spicy Italian Sausage with Polenta

Another use for all the cherry tomatoes from my garden.

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Spicy Italian Sausage with Polenta

Adapted from Cook's Country Magazine
Serves 4-5

1 batch of cooked polenta kept warm (cheesy grits can be subbed, see original recipe)

1 pd sweet Italian sausage, either in bulk or with casings removed
1 onion, chopped fine
approx 3/4 pd cherry tomatoes (the recipe calls for 10 oz but I used nearly 1 pd)
2 T chopped jarred hot cherry peppers or pepperoncini plus 1 T of the brine, see note below
3/4 c chicken broth, see note below

Over medium-high heat, cook sausage and onion in a large skillet until lightly browned. Break up the sausage as it cooks. When cooked, remove from the skillet and hold the mixture in a bowl. Retain 1 T of the fat in the skillet and discard the remainder.

Place the tomatoes in the hot skillet and cook without stirring. Allow them to start to brown and then stir in the chopped peppers. Continue cooking for a few minutes until tender. Add the broth, brine, and the reserved sausage mixture. Check for seasonings and add salt if needed. Cook approximately 5 minutes the sauce thickens until slightly and serve over the polenta. Top with basil chiffonade and/or grated parmesan cheese.

Notes:

I believe using pepperoncini will create a less spicy sauce which may be just what some diners need.

I added some crushed fennel seeds because the brand of sausage I used was light on that spice.

I used water and a few bay leaves as a substitute for chicken broth because I didn't want the added salt.