Ingredients

For Polenta

6 cups water

2 tsp salt, or to taste

2 cups instant polenta or corn meal

Freshly ground black pepper, to taste

1 stick (4 oz) butter

½ cup grated Parmigiano Reggiano

For Sausage Ragout

Two Tbsp olive oil

8 Spicy Italian sausages

1 medium yellow or red onion, diced

2 fennel bulbs, trimmed and sliced vertically into ¼" slices

4 garlic cloves, thinly sliced

2 15-ounce cans diced tomatoes in juice

2 Tbsp. balsamic vinegar

Fresh basil for garnishing

Directions

Polenta

Bring water to a boil.  Add the salt, then gradually whisk in the polenta.  Reduce heat so that the polenta just simmers.  Cook, stirring with a wooden spoon for five minutes.  Remove from heat. Stir in the pepper, butter & cheese.  Taste and adjust seasonings if necessary.  Pour into oiled molds or baking dish for this recipe (the polenta can be served at this point if desired). Hold in warm oven while preparing the sausage mixture. Remove from heat and keep warm.

Ragout

Heat the oil in a large saute pan over medium high heat.  Slice sausages and saute until lightly browned, add the onions and fennel.  Reduce heat to medium and cook the mixture for about five minutes more, or until the vegetables are tender.  Add the garlic and cook for another minutes, stirring two or three times.  Add the tomatoes and reduce heat. Simmer mixture for three minutes.  Stir in the vinegar and season with salt & pepper to taste.

Spoon polenta onto warmed dinner plates. Spoon sausage mixture over and around the polenta.  Garnish each portion with torn basil leaves and serve piping hot.

Serves 6 to 8.

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