Pair with Danzante Tuscan Red

Serves 6


Bring 4 cups of water to a boil in a large saucepan. Add a touch of salt. 
Slowly wisk in the polenta, stirring continuously to avoid lumps. After about 15 minutes, add the milk and half of the butter and cook for another 15 minutes so that the polenta becomes creamy.
Over a low flame, sauté the olive oil, remaining butter, garlic, rosemary and sage. Add the sausages. 
Turn up the flame, and douse the mixture with red wine. Add the tomato paste and cook until the sauce is thickened.

Pour the sauce over the polenta and serve warm.