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1
Trim the roots from the end of the leeks and peel off the tough outer leaves.
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2
Cut off the green tops and save for soup.
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3
Slice the leeks in half and carefully rinse in warm water to eliminate all dirt between the leaves.
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4
Cut the leeks into 1/2-inch slices.
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5
Bring 6 cups water to a rolling boil in a 3-quart pot.
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6
Add 1 to 2 teaspoons salt and sprinkle the cornmeal into the water, stirring with a whisk to prevent lumping.
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7
Place the pot in another, larger pot of boiling water (or the bottom of a double boiler over boiling water) and cook over low heat for 45 minutes or until creamy.
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8
While the polenta is cooking, saute the sausage over high heat in a large nonstick skillet, mashing with a wooden spoon to crumble the sausage.
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9
Remove the sausage with a slotted spoon and add to the polenta.
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10
Traditionalists will utilize the fat rendered by the sausage but I throw it out.
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11
Place the leeks in the skillet, drizzle with extra virgin olive oil (or use the sausage fat), and cook over low heat for 10 minutes or until soft.
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12
Add the leeks to the polenta and continue cooking until the farinata is done, 45 minutes in all.
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13
Ladle the farinata into soup bowls and top each bowl with a sprinkle of grated cheese, a drizzle of extra virgin olive oil, and a few twists of freshly ground pepper.
