Preparation

1. 1

   Step 1 of 7: Start with the ragù: remove the casing from the sausages and crumble them with your hands.

2. 2

   Step 2 of 7: In a saucepan, sauté the celery, carrot, onion, half a leek, the garlic and the bay leaf with 2-3 tablespoons of extra virgin olive oil.

3. 3

   Step 3 of 7: Wilt the chopped vegetables over medium heat, stirring often. When golden, add the tomato paste and the crumbled sausages and brown them for a few minutes.

4. 4

   Step 4 of 7: Once the meat has changed color, deglaze with the white wine and let it evaporate over high heat. Finish cooking over low heat, adding, if needed, a few ladles of vegetable stock until you get the desired sauce. Season with salt and pepper.

5. 5

   Step 5 of 7: Prepare the polenta: in a large pot bring 1.6 liters of salted water to a boil; rain in the yellow cornmeal while stirring with a whisk or wooden spoon to avoid lumps.

6. 6

   Step 6 of 7: Continue cooking the polenta for about 40-60 minutes, stirring from time to time, until you get a thick, soft consistency.