Matuffi-Layered Polenta And Sausage Mushroom Tomato Sauce

MATUFFI—LAYERED POLENTA AND 

SAUSAGE MUSHROOM TOMATO SAUCE

Ingredients:

Sauce:
1 T. olive oil
1 cup chopped onion
2 T. minced garlic
1-10 oz. pkg. sliced mushrooms
(white or crimini)
12 to 16 oz. spicy or mild Italian
sausages, casings removed
3/4 cup dry red wine
1-28 oz. can crushed tomatoes with
added puree
1-14 oz. can diced tomatoes with juice 
1/4 cup tomato paste
1 T. golden brown sugar
1 T. dried oregano

Serves 6.
1 bay leaf
1/2 tsp. dried crushed red pepper 
1/2 cup chopped fresh basil, divided use
Polenta:
5 cups chicken broth
2 cups whole milk or more
chicken broth
2 T. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmesan
cheese

1. For sauce, heat oil in heavy large saucepan over medium heat. Add onion, mushrooms and garlic; sauté until softened, about 12 minutes. Add sausage to pan; sauté until cooked through, breaking up meat with back of spoon, about 7 minutes. Add the wine and bring to a simmer. Add remaining ingredients, except for the basil. Cover and simmer until flavors blend, stirring occasionally, about 30 minutes. Uncover and cook another 10 minutes or so or until thickened and flavorful. Discard bay leaf and stir in half the basil. Keep warm.
2. For Polenta, bring broth, milk, butter, salt and pepper to a boil in a large pot. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, until very thick and creamy, about 9 minutes. Remove from heat and stir in the cheese.
3. To serve spoon half the polenta onto plates or into bowls. Top with half the sauce. Repeat with polenta and sauce and finish with basil.