Ingredients
4tbspolive oil
1½lbmild Italian sausage
2carrots
1onion
4garlic cloves
⅓cupdry white wine
1½cupstomatoes in thick puree,(from one 15 oz can), canned, crushed
¾cupchicken broth,canned, low sodium
6tbspfresh parsley,chopped
1bay leaf
1¾tspsalt
¼tspfresh ground black pepper
3tbsplight cream
4½cupswater
1⅓cupscoarse cornmeal,or medium cornmeal
3tbspgrated parmesan
Preparation
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 for about 3 minutes, until no longer pink.
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, for about 5 minutes, until the vegetables start to soften. Stir in the wine and let simmer 3 minutes.
Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and ½ 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.
In a medium saucepan, bring the water and the remaining 1¼ teaspoons of 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, for about 20 minutes, until the polenta is thick. Stir in the Parmesan.
Serve the polenta topped with the meat sauce, and enjoy!
