-
1
In a medium saucepan, bring the water to a boil.
-
2
Add the cornmeal in a thin stream, stirring constantly.
-
3
Lower the heat to a simmer, season with salt and cook 5 to 7 minutes, until the consistency of thick oatmeal.
-
4
Pour the polenta into a clean but not greased 9 by 13-inch baking dish and allow to cool 30 minutes.
-
5
Meanwhile, in a 12 to 14-inch skillet, heat 1 tablespoon olive oil over high heat until just smoking.
-
6
Add the sausage and cook over high heat until it begins to brown in its own fat.
-
7
Drain the excess fat and stir in the garlic, onion, carrot, 1/2 of the thyme, 1/2 of the oregano, fennel seeds, white wine and tomatoes and bring to a boil.
-
8
Reduce heat to a simmer and cook, uncovered, 20 minutes, until mixture has a thick ragu consistency.
-
9
Stir in the remaining thyme and oregano.
-
10
Meanwhile, preheat the grill or broiler.
-
11
Cut the polenta into quarters, then halves each quarter diagonally to make 8 wedges.
-
12
Brush the wedges with remaining 1 tablespoon olive oil, set over the grill and cook until slightly charred and crispy, about 10 minutes.
-
13
Divide the polenta wedges equally among 4 warmed dinner plates, top with a ladle of the ragu and serve immediately.
