For the sausage: Cut the sausage into desired size and brown in a sauce skillet.
When browned, add the garlic, onion, peppers, tomatoes, and torn basil leaves.
Cook for a minimum of 45 minutes at medium heat.
For the polenta: Add the milk, butter and the cut mushrooms to a sauce skillet and bring to a boil.
Lower the heat and add the cornmeal little by little.
Continue cooking and stirring constantly until thickened, approximately 20 minutes.
When thickened, add mascarpone and Parmesan cheese.