Preheat oven to 450°F. Grease 8-inch square baking dish; set aside.
In saucepan, bring broth, salt, pepper and butter to boil over medium-high heat; whisk in cornmeal, gradually, to avoid lumps. Reduce heat to medium-low; cook for 3 to 5 minutes or until polenta thickens. Remove from heat and stir in 1/4 cup Parmesan cheese. Transfer to baking dish; cook for 15 to 20 minutes or until bubbly and heated through.
Set oven to broil. Sprinkle polenta with remaining cheese; broil for 3 to 5 minutes or until cheese is melted and golden brown.
Meanwhile, heat oil in large skillet set over medium heat; cook sausages for about 5 minutes or until browned all over. Stir in red peppers, green peppers, onion and garlic; cook for about 5 minutes or until sausages are cooked through and vegetables are tender.
Cut polenta into squares; divide among 4 plates. Top with sausage mixture. Garnish with basil.
Substitute water for vegetable broth if desired.
For faster cooking time, use instant polenta and follow package directions.
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