Ingredients
¼ cup olive oil, divided
1 pound Italian sausages, casings removed
1 red onion, minced
4 cloves garlic, minced
1 (28-oz) can whole peeled tomatoes,
crushed by hand
1 ½ tbsp balsamic vinegar
¼ cup fresh basil, chopped
Sea salt and freshly ground pepper to taste
1 ¼ cups polenta or yellow corn meal
1 tsp sea salt
½ cup freshly grated Parmesan, plus
more for garnish

Instructions
Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into
small pieces with a wooden spoon until browned, 5 minutes. Add onion and cook, stirring until
translucent. Add garlic and cook 1 minute. Add tomatoes and bring to a boil, then reduce to
simmer until thick, 20 minutes. Add basil, vinegar, salt, and pepper; keep warm.
Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and
cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally,
until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan,
and sea salt. Divide between bowls and top with ragù; garnish with more parmesan.

Pair with Cooper-Garrod Cabernet Franc

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