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1
In a 12- to 14-inch saute/fry pan, heat 2 Tbsp.
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2
oil over medium-high heat.
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3
Add in the sausages and cook, turning occasionally, till all sides are browned and the fat runs freely from each sausage.
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4
Remove and throw away the excess fat, then add in the tomato sauce to the pan with the sausages, scraping the bottom of the pan to take up any browned bits.
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5
Season with salt and pepper, if necessary, reduce the heat to a low simmer, and cook, covered, for 1 1/2 hrs, stirring occasionally.
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6
Remove the sausages from the sauce, slice, and set aside, along with the sauce.
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7
Bring 2 qts of water to a boil and add in the sea salt and oil.
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8
Stir in the cornmeal, a little at a time, whisking constantly to prevent the formation of lumps.
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9
Cook for 5 min, till the polenta comes away from the sides of the saucepan.
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10
Turn the polenta out onto a clean wooden board and allow to cold.
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11
Once it is cold, cut it into strips, using butcher's twine or possibly a very sharp knife.
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12
Preheat the oven to 400 degrees.
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13
Cover the bottom of a 9- by 13-inch ovenproof casserole or possibly baking dish with a layer of sauce.
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14
Add in a layer of polenta slices, then a layer of cheese, a layer of mozzarella, and a layer of sliced sausage.
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15
Repeat the process till all the ingredients have been used, ending with a layer of cheese.
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16
Bake in the oven 25 min.
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17
Let sit 5 min before serving.
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18
This recipe yields 4 servings.
