Cook sausages according to package instructions, reserve.
While the sausages are cooking, whisk together the broth and polenta in a heavy-bottomed pot, and bring to a boil.
Cook, stirring frequently, for about 15 minutes, or until thick and creamy.
Remove the polenta from the heat, whisk in the butter and cheese, and reserve until ready to serve.
Remove the sausages from the pan, heat over medium-high heat, add the olive oil, peppers, onions, and garlic, and sauté until the vegetables soften and just begin to color.
Deglaze the pan with the white wine and reduce by half.
Add the vinegar, honey, oregano, and cook until reduced by half.
Return the sausages to the pan to warm through.
When the sausages are warm, place some of the polenta on a large platter, top with the sausages, then the peppers and onions.