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1
In a 12 to 14-inch saute pan, heat 2 tablespoons oil over medium-high heat.
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2
Add the sausages and cook, turning occasionally, until all sides are browned and the fat runs freely from each sausage.
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3
Remove and discard the excess fat, then add the tomato sauce with the sausages, scraping the bottom to incorporate any browned bits.
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4
Season with salt and pepper, if necessary, reduce the heat to a low simmer, and cook, covered, for 1 1/2 hours, stirring occasionally.
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5
Remove the sausages from the sauce to a cutting board, slice, and set aside, along with the sauce.
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6
Bring 2 quarts of water to a boil in a large pot over high heat, and add the sea salt and remaining 1 tablespoon of oil.
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7
Stir in the cornmeal, a little at a time, whisking constantly to prevent the formation of lumps.
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8
Cook for 5 minutes, until the polenta comes away from the sides of the saucepan.
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9
Turn the polenta out onto a clean wooden board and allow to cool.
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10
Once it is cool, cut it into strips, using butcher's twine or a very sharp knife.
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11
Preheat the oven to 400 degrees F.
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12
Cover the bottom of a 9 by 13-inch oven-proof casserole or baking dish with a layer of sauce.
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13
Add a layer of polenta slices, then a layer of cheese, a layer of mozzarella, and a layer of sliced sausage.
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14
Repeat the process until all the ingredients have been used, ending with a layer of cheese.
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15
Bake in the oven 25 minutes.
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16
Let sit 5 minutes before serving.
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17
Basic Tomato Sauce:
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18
In a 3-quart saucepan, heat the olive oil over medium heat.
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19
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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20
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.
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21
Add the tomatoes and their juice and bring to a boil, stirring often.
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22
Lower the heat and simmer until as thick as hot cereal, about 30 minutes.
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23
Season with salt, to taste.
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24
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
