Meat Sauce Polenta Recipe

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!