Polenta on a Board | Polenta Sulla Spianatoia

To start the polenta, place the cold water and/or stock into a medium-sized, tall pot. Add the polenta to the cold liquid and whisk to combine.

Turn on the heat to medium-high and bring the polenta to a boil. Let the polenta cook for about 10 minutes or so, whisking often. Once the mixture starts to thicken, adjust the heat to maintain a gentle simmer. With a long handled wooden spoon or heat-proof spatula, stir occasionally, making sure to scrape the bottom, sides and corners of the pot to prevent scorching. Let the polenta cook for at least 30 minutes or until it is cooked through and done to your liking.

(In the meantime, you can cook the sausages - see next step).

Once the polenta is done, taste it for seasoning and stir in the olive oil, if desired.

To fry the sausages, heat a stainless-steel pan over medium-high heat. Once hot, add the oil, followed by the sausages.

Fry until browned on both sides and cooked through. Once done, set aside to cool slightly.

Place the tomato sauce into a small pot and bring to a simmer to heat through.

Once the polenta has cooked, pour it onto a large, clean cutting board or platter.

Once the polenta has been poured onto the board, the next step is to add the tomato sauce. Spoon the sauce onto the polenta, leaving about 1" -inch of the border blank.

To finish the polenta, slice the sausages on the bias. Place over the tomato sauce and sprinkle with freshly grated Parmigiano-Reggiano cheese. Chiffonade the basil and sprinkle over top. Finish by drizzling some extra-virgin olive oil over top, if desired.

To serve the polenta, simply transfer the board or platter to the table and let everyone serve themselves...or give each person a spoon and let them dive in!