Polenta with Sausage Ragù

Instructions

1. Prepare the ragù base
   Heat a large, heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks until browned, about 8 minutes. Transfer the sausage to a plate, leaving the fat in the pot.
2. Cook the soffritto
   Add the onion, carrots, and celery to the pot. Cook until the vegetables are soft and the onion is translucent, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
3. Deglaze and build the sauce
   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 5 minutes. Return the sausage to the pot, add the crushed tomatoes, bay leaf, and rosemary. Season with salt and pepper to taste.
4. Simmer the ragù
   Bring the sauce to a simmer, then reduce heat to low. Cover partially and cook, stirring occasionally, until the sauce thickens and flavors meld, about 45-60 minutes. If the sauce becomes too thick, add a little water or chicken stock.
5. Cook the polenta
   In a separate large pot, bring the water or chicken stock to a boil. Add salt. Gradually whisk in the polenta in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes.
6. Finish the polenta
   Once the polenta is cooked, stir in the butter and Parmigiano-Reggiano cheese until melted and well incorporated. Taste and adjust seasoning if needed.
7. Serve the dish
   Spoon the creamy polenta onto plates or into shallow bowls, creating a well in the center. Ladle the hot sausage ragù over the polenta. Garnish with additional grated cheese and fresh basil leaves.