Polenta with Meat Sauce

Ingredients

• 1  bay leaf 
• 1.5 cups canned tomatoes thick canned crushed (from one 15-ounce can)
• 2  carrots chopped
• 0.8 cup chicken broth low-sodium homemade canned
• 1.3 cups cornmeal 
• 0.3 cup cooking wine dry white
• 6 tablespoons parsley fresh chopped
• 4 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 3 tablespoons cup heavy whipping cream light
• 4 tablespoons olive oil 
• 1  onion chopped
• 3 tablespoons parmesan grated plus more for serving
• 1.8 teaspoons salt 
• 1.5 pounds mild sausage italian
• 4.5 cups water 

Equipment

• frying pan
• sauce pan
• whisk
• wooden spoon

Directions

1. In a large deep frying pan, heat 1 tablespoon of the oil over moderately high heat.
2. 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.
3. Add the carrots, onion, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
4. Stir in the wine and let simmer 3 minutes.
5. 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.
6. Remove the bay leaf. Stir in the cream and the remaining 2 tablespoons parsley.
7. Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil.
8. Add the cornmeal in a slow stream, whisking constantly.
9. 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.
10. Serve the polenta topped with the meat sauce. Pass additional Parmesan.
11. Wine Recommendation: Homey food calls for a simple but flavorful red wine. For a touch of regional authenticity, select a Sangiovese di Romagna.