Polenta Con Ragu

• 4 tablespoons olive oil
• 1 1/2 pounds sausage casings mild Italian, removed
• 2 carrots chopped
• 1 onion chopped
• 4 cloves garlic minced
• 1/3 cup dry white wine
• 1 1/2 cups crushed tomatoes canned, in thick puree, from one 15-ounce can
• 3/4 cup canned low sodium chicken broth or homemade stock
• 6 tablespoons fresh parsley chopped
• 1 bay leaf
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons light cream / panna
• 4 1/2 cups water
• 1 1/3 cups cornmeal coarse or medium, / Polenta
• 3 tablespoons grated Parmesan plus more for serving

1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tablespoons fat. Reduce the heat to moderate. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tablespoons of the parsley, the bay leaf, and 1/2 teaspoon of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.
3. Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan.
4. Serve the polenta topped with the ragu. Pass additional Parmesan.

olive oil, sausage casings, carrots, onion, garlic, white wine, tomatoes, chicken broth, parsley, bay leaf, salt, fresh ground black pepper, light cream panna, water, cornmeal coarse

Taken from www.yummly.com/recipe/Polenta-con-Ragu-1515440 (may not work)