Method

Make polenta: Bring water and salt to a boil. Lower heat to a simmer. Pour in polenta ALL AT ONCE, stirring vigorously. Stirring continuously so no lumps form, cook over low heat for twenty minutes or until the polenta pulls away from the side of the pan. Turn onto a serving platter or onto a large wooden board. Spread to about 1/2 inch. Let cool. Polenta may then be sliced and grilled or fried.

Topping: Heat oil in a large, heavy-bottomed skillet.  Put in garlic clove and cook until a light golden.  Do not brown or burn.    Remove garlic and discard. 

Over medium-high heat, cook pierced sausages, turning as they brown.  When fully brown, remove and set aside.

Stir in onion, celery, carrot, parsley and bacon, and cook over medium heat until onion is translucent and lightly golden.  Return sausages to pan, pour in wine.  Let wine cook off and add tomates.  Cook until sauce thickens, about 20 minutes.  Season to taste and serve over polenta slices.  Sprinkle with cheese.

Serves: 6

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