In deep fry pan, heat 1 tsp of the oil to very hot and brown sausages as whole links to seal juices, about 5 min. Remove sausages from pan. To same pan add all veggies, garlic and 5 tsp olive oil; cook on med-high heat 5 - 8 min until they reduce and flavors mingle. Cut sausages into thirds and add back into pan. Also add all the rosemary and 1 Tbsp parsley. Add the wine and cook for 5 - 8 min until the wine/liquid has reduced to a syrup consistency. Add chicken broth, potatoes, pepper and bring to a boil, cover and reduce to a simmer and cook for 15 min. Then remove cover and continue to cook another 25 min. Instant Polenta: In pot, bring water, 1 tsp salt and 1 tsp olive oil to rolling boil. Add all the Instant Polenta stirring as you add it in a steady stream. Stir in 1 direction so that it will not lump. Stir constantly until it thickens and pulls away from the edges of the pot. (If you are using the cream and parmesan whip it in now.) We didnt use the whipping cream or Parmesan cheese. Add the last of the parsley to sausage mixture in the pan to give it color. Add the potatoes to the sausage mixture. Keep the liquid that the potatoes were cooked in separate so that each person can put however much they want into their bowl. Plate: Put polenta in bottom of each persons bowl. Put sauce over top with some of the liquid. Serves 6 as a main dish This was very, very good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 579.6 Total Fat 13.6% Sat Fat 2.6g Carb 85.7g Fib 8.4g Pro 29.4 g Sod 952mg CFF 20.9% Recipe by: Cucina Amore, Nick Stellino Posted to EAT-LF Digest by Reggie Dwork on Oct 27, 1998,