Polenta with Sausage Sauce




  • 3 pounds fresh Italian sausage
  • 3 28-ounce cans crushed tomatoes
  • 1 large onion, sliced in half
  • 3 garlic cloves, sliced in half
  • 1 basil leaf
  • 1⁄4 cup fresh parsley, chopped, including the stem
  • 1⁄4 cup olive oil
  • Salt & fresh ground black pepper to taste


  • 3 cups water
  • 2 teaspoons salt
  • 1 cup yellow Italian Polenta
  • 1 cup fresh Pecorino Romano cheese for garnish, grated
  • 2 teaspoons olive oil


In a large stockpot, add the olive oil and set over medium high heat. Add the garlic, onion halves, and sausage and sauté for 5 minutes. Reduce the heat and add the crushed tomatoes, basil, parsley, and simmer at least one hour.

Bring the water to a boil in a large stockpot. Add 2 teaspoons of salt and gradually whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the polenta is tender but still very loose and creamy, stirring almost constantly for about 20-25 minutes. Turn off the heat. Add the olive oil and mix thoroughly. Remove the sausage from the sauce and slice roughly into 1⁄2-inch thick slices and set aside. Pour the polenta directly into individual bowls. Cover the entire surface of the polenta with the sauce and garnish with slices of the sausage and generous amounts of cheese.


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