Instructions: Make the Polenta: Line a large shallow dish, such as a pie plate, with a tea towel. Set aside. Place 4 cups water and salt in a stockpot. Add cornmeal in a slow, steady stream, whisking until incorporated. Cook over medium heat, stirring constantly, until polenta is thick and pulls away from pan, 20 to 25 minutes. Pour the polenta into the prepared towel-lined dish and keep warm.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat. Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more. Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.

Serves 4.

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