• Preheat oven to 350 degrees. Spray a 2-quart round baking dish with cooking spray.

Polenta

• Bring chicken broth or water, salt, butter and garlic to a boil in a medium saucepan. Slowly stir in the polenta and cook until thickened, approximately 3-5 minutes. Remove from heat then stir in Parmesan cheese and egg.
• Immediately transfer to the prepared baking dish. Bake for 20 minutes.

Sausage and Peppers

• While polenta base is baking, heat olive oil in a large skillet or saute pan over medium-high heat. Add the sausage and cook, breaking up and crumbling the meat as it cooks until it's cooked through and no longer pink, approximately 7-8 minutes. Drain on paper towels.
• Reduce heat to medium. Add onion and bell pepper to drippings remaining in the pan. Cook 4-5 minutes or until softened but still have some "bite." Stir in garlic and cook briefly, 30 seconds.
• Combine crushed tomatoes, Italian seasoning and crushed red pepper flakes. (This can be done right in the can using a small spoon to stir.) If using prepared marinara sauce, omit the Italian seasoning.
• Spread seasoned crushed tomatoes or marinara sauce over the polenta.
• Sprinkle with half the cheese.
• Evenly distribute the sausage and peppers over the tomatoes/sauce.
• Top with remaining cheese.
• Bake 20-25 minutes or until hot, bubbling and cheese is nicely melted.
• Let stand 5 minutes before serving. Garnish with fresh basil leaves if desired.