BRAISED SAUSAGES WITH POLENTA

2 1/2 tbsp olive oil, divided use
1 lb sweet Italian sausage
2 large carrots, thinly sliced
1 stalk celery, thinly sliced
1 large yellow onion, thinly sliced
1 1/2 tsp minced garlic
1 cup white wine or red wine
1 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley, divided use
2 cups chicken broth
2 lb potatoes, peeled, cut into 1-inch cubes
1/4 tsp black pepper
FOR THE POLENTA:
1 (7 oz) pkg instant polenta
1 tsp salt
1/2 cup heavy (whipping) cream
1/2 cup parmesan cheese

In deep frying pan, heat 1 tsp of the oil to very hot and brown sausages as whole links to seal juices, about 5 minutes. Remove sausages from pan.

To same pan add carrots, celery, onion, garlic, and 5 tsp olive oil; cook on medium-high heat 5-8 minutes, or until they reduce and flavors mingle.

Cut sausages into thirds and add back into pan. Also add all the rosemary and 1 Tbsp parsley. Add the wine and cook for 5-8 minutes, or until the wine/liquid has reduced to a syrup consistency.

Add chicken broth, potatoes, and black pepper and bring to a boil, cover and reduce to a simmer and cook for 15 minutes. Then remove cover and continue to cook another 25 min.

TO PREPARE THE INSTANT POLENTA:
In pot, bring water (amount in package directions), 1 tsp salt and 1 tsp olive oil to rolling boil. Add all the Instant Polenta stirring as you add it in a steady stream. Stir in 1 direction so that it will not lump. Stir constantly until it thickens and pulls away from the edges of the pot. Stir in the cream and parmesan.

Add the remaining 1 tbsp parsley to sausage mixture in the pan to give it color. Add the potatoes to the sausage mixture. Keep the liquid that the potatoes were cooked in separate so that each person can put however much they want into their bowl.

TO PLATE:
Put polenta in bottom of each persons bowl. Put sauce over top with some of the liquid.

Servings: 6
Adapted from source: Cucina Amore by Nick Stellino