Preheat oven to 400 degrees F (200 degrees C) and prepare a sheet pan.
On the sheet pan, mix the Hot Italian Chicken Sausage Link (1 pound), and Bell Pepper (2), Red Onion (2), and Cherry Tomato (1 pint) with Olive Oil (2 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Bake for 25 minutes, then place under the broiler for 5 minutes. Serve on top of the polenta.
When the sausage and peppers only have ten minutes left to cook, start the polenta. Bring the Chicken Stock (3 cup) to a boil in a medium saucepan over high heat.
Once the stock is boiling, whisk in the Polenta Grits (1 cup) to make the polenta. Turn the heat down to medium-low. Continue to stir as the mixture thickens. About 3-5 minutes.
Add in the Half and Half (1/4 cup), Salt (1 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Continue to cook for an additional minute or two. Add in the Unsalted Butter (4 tablespoon) and whisk until it’s fully incorporated.
Pull the pan off the heat. Add in Parmesan Cheese (1/4 cup), Mozzarella Cheese (1/4 cup) and mix it in.
Spoon the polenta onto individual plates and then top with the sausage and peppers.