Make the pepperonata. In a large sauce pan over medium high heat, add 2 tablespoons olive oil and add onions, sautéing until soft and translucent. Add garlic and ½ teaspoon salt and cook for 1 minute. Add tomato paste and cook until it begins to stick to the pan and darkens to a brick color. Add peppers, stirring to incorporate into the mixture. Add wine, scraping the bottom of the pan, and heat until it begins to boil. Reduce heat to medium-low and simmer, covered, for 10 minutes.

Remove cover cook for 3-5 minutes more, stirring frequently, until liquid has slightly thickened. Remove from heat and stir in 2 additional tablespoons of olive oil, parsley, and oregano. Season to taste with salt and pepper. Set aside.

Make the polenta. Combine milk and chicken stock in a medium pot and bring to a boil, then whisk in the polenta and remaining teaspoon salt. Reduce heat to medium low and simmer, stirring occasionally until soft and creamy. When polenta is cooked through, remove from heat and add butter and cheese, stirring to combine. Season to taste with salt.

To serve, spoon a generous portion of the polenta bianca into a bowl and top with cooked sausage and pepperonata.