Polenta con sugo di salsiccia

Chop the carrot, celery, and onion finely.

In a pot, heat some olive oil and sauté the chopped vegetables until softened.

Add the sausages to the pot and cook until browned.

Pour in the red wine and let it reduce slightly.

Add the tomato passata and season with salt. Let it simmer.

In a separate pot, bring 1 liter of water to a boil.

Gradually whisk in the instant polenta flour and cook according to package instructions.

Serve the polenta topped with the sausage sauce and garnish with fresh basil and grated cheese.

Spice Level: