Polenta with Sausage Ragu

1. 1

   In a medium saucepan, bring the water to a boil.

2. 2

   Add the cornmeal in a thin stream, stirring constantly.

3. 3

   Lower the heat to a simmer, season with salt and cook 5 to 7 minutes, until the consistency of thick oatmeal.

4. 4

   Pour the polenta into a clean but not greased 9 by 13-inch baking dish and allow to cool 30 minutes.

5. 5

   Meanwhile, in a 12 to 14-inch skillet, heat 1 tablespoon olive oil over high heat until just smoking.

6. 6

   Add the sausage and cook over high heat until it begins to brown in its own fat.

7. 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. 8

   Reduce heat to a simmer and cook, uncovered, 20 minutes, until mixture has a thick ragu consistency.

9. 9

   Stir in the remaining thyme and oregano.

10. 10

    Meanwhile, preheat the grill or broiler.

11. 11

    Cut the polenta into quarters, then halves each quarter diagonally to make 8 wedges.

12. 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. 13

    Divide the polenta wedges equally among 4 warmed dinner plates, top with a ladle of the ragu and serve immediately.

* Per serving · 4 servings · Values may vary.