Ingredients

• 1/2 lb Italian sausages (hot or sweet)
• 2 tbsp extra virgin olive oil
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• salt
• freshly ground black pepper
• 1 can (14-16 oz) tomatoes (Cento brand is preferred)
• 1 can (10 oz) tomato puree
• 1 tbsp salt
• 1/2 lb (1-1/2 cups) cornmeal
• 1/4 cup freshly grated parmesan cheese

Preparation

1. Prick sausages and put them into a medium saucepan with 1/4 cup water and the olive oil.
2. Let water cook out and brown the sausages over medium heat.
3. Add the onion and garlic.
4. Add salt and pepper to taste (if you're using hot sausage, you might want to skip the pepper).
5. Add the tomatoes and tomato puree.
6. Simmer for 45 minutes.
7. About halfway through, start making the polenta.
8. Boil 1 quart of water.
9. Add 1 tbsp salt.
10. Pour cornmeal into the boiling water slowly, stirring constantly with a wooden spoon.
11. Continue cooking and stirring until the cornmeal leaves the sides of the pan (about 20 minutes).
12. When done, place cooked cornmeal on a platter and spoon tomato sauce over.
13. Arrange sausages around the sides of the platter.
14. Sprinkle with cheese.
15. Serve immediately.

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