Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) olive oil

  2. 1 1/20 pound(s) mild Italian sausage , casings removed

  3. 2 carrots , chopped

  4. 1 onion , chopped

  5. 4 cloves garlic , minced

  6. 1/3 cup(s) dry white wine

  7. 1 1/20 cup(s) canned crushed tomatoes in thick puree (from one 15-ounce can)

  8. 3/4 cup(s) canned low-sodium chicken broth or homemade stock

  9. 6 tablespoon(s) chopped fresh parsley

  10. 1 bay leaf

  11. 1 3/4 teaspoon(s) salt

  12. 1/4 teaspoon(s) fresh-ground black pepper

  13. 3 tablespoon(s) light cream

  14. 4 1/20 cup(s) water

  15. 1 1/3 cup(s) coarse or medium cornmeal

  16. 3 tablespoon(s) grated Parmesan , plus more for serving

Instructions Jump to Ingredients ↑

  1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

  2. Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.

  3. Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.

  4. Serve the polenta topped with the meat sauce. Pass additional Parmesan.

  5. Wine Recommendation: Homey food calls for a simple but flavorful red wine. For a touch of regional authenticity, select a Sangiovese di Romagna.


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