Polenta with Tomato Sauce and Sausages

Finely chop the onion. Remove the casing from the sausages and crumble the meat into small pieces.

Heat the olive oil in a heavy-bottomed pot, add the onion and cook over low heat for 4–5 minutes until soft.

Add the sausages, raise the heat and fry for 3–4 minutes, breaking up the pieces with a spatula. Pour in the dry white wine and let it reduce for about 2 minutes.

Add the crushed tomatoes, bay leaf, salt and black pepper. Cover and simmer the sauce over low heat for 35–40 minutes, stirring occasionally; remove the bay leaf at the end.

For the polenta, bring water to a boil, season with salt and pour in the cornmeal in a thin stream, whisking constantly to prevent lumps.

Reduce the heat to the lowest setting and cook the polenta for 40–50 minutes, stirring frequently with a wooden spoon, until it becomes thick and creamy.

Spoon the hot polenta onto plates, top with the tomato sauce and sausages, and sprinkle with grated Parmesan.