• Remove the polenta from the packaging; cut the polenta into ½-inch cubes.

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the polenta and 1 to 1½ cups water, depending on desired consistency. Using a masher or the back of a spoon, mash the polenta mixture until the water is incorporated. Cook, stirring often, until the polenta mixture is heated through, 3 to 4 minutes. Remove from the heat and stir in half the Parmesan. Season to taste with salt, pepper, and as much additional Parmesan as you like. Cover and keep warm.
While the polenta cooks, prepare the vegetables.

• Peel and thinly slice the red onion.
• Remove the stem, ribs, and seeds from the bell peppers; cut the bell peppers into ¼-inch-wide strips.

• Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat into large pieces, until browned and cooked through, 5 to 7 minutes. Transfer to a plate. Pour off all but 1 tablespoon oil from the pan.

• If using, remove the stem, ribs, and seeds from the poblanos; cut the poblanos into ¼-inch-wide strips. Wash your hands after handling.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Strip the thyme leaves from the stems.

In the same pan used for the sausage, stir in the onion, season with salt and pepper, and cook over medium-high heat until starting to soften, 1 to 2 minutes. Add the bell peppers, poblanos (if using), garlic, thyme, and paprika and cook, stirring occasionally, until the peppers start to brown, 4 to 5 minutes. Add the sausage, any accumulated juices, and ¼ cup water and cook, stirring occasionally, until the sausage is warmed through, 1 to 2 minutes.

• Strip the basil leaves from the stems; coarsely tear the leaves.

Remove the sausage and peppers from the heat, stir in the balsamic vinegar and basil, and sprinkle with as many chile flakes as you like. Season to taste with salt and pepper.

Transfer the polenta to individual plates, top with the sausage and peppers, and serve.

Kids can!

• Taste and help season the polenta.
• Peel the onion.
• Press the garlic, if you have a press.
• Strip the thyme leaves from the stems.
• Tear the basil leaves.