In a large (12-inch) skillet or stock pot, heat the olive oil over low heat. Add the garlic cloves, and when they begin to sizzle, add the sausages in one layer. Cover the pan and cook gently, turning the sausages and moving them around the skillet occasionally as they begin to brown and release some fat.

After 10 minutes, add the chili flakes and continue cooking for an additional 10 minutes until the sausages are golden all over. Tilt the pan and remove all but a few tablespoons of the fat. Discard the garlic cloves and move the sausages to another skillet; cover and keep the sausages warm on low heat.

Add the grapes to the skillet the sausages were browned in, stirring to coat them well with the pan juices. Cover and cook until the grapes soften and release their juices, 7 to 10 mintues. Add peppers and cook until tender, about 5 minutes. Add hot sausages back to the pan and stir everything well with the grape and pepper glaze/sauce; simmer for 5 more minutes.

Serve sausages cut in half on a bed of polenta (instructions to follow) with the grapes and pepper mixture scattered over them and the pan juices drizzled over the top.

For the polenta: Bring water to a boil in a large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. (Mine actually thickened right away, so I let it sit for 10 minutes off heat to continue softening.) Add butter, stir until melted and serve.