3 1/2 cups very hot tap water
1 cup yellow cornmeal
1/2 teaspoon salt
1 pound Italian pork sausage, cut into 1/4-inch pieces
1 onion, chopped
2 cloves garlic, chopped
1 (16 ounce) can plum tomatoes
Combine water, cornmeal and salt in microwave-safe casserole; stir well. Cover tightly with plastic wrap; vent one corner. Microwave at full power (100%) for 10 minutes.
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Carefully remove plastic wrap. Stir. Cover with paper toweling. Microwave 10 minutes, stirring twice. Pour into greased 10-inch pie plate; cool. Refrigerate until firm, 1 hour.
Saut sausage, onion and garlic in skillet until sausage is no longer pink, about 8 minutes. Add tomatoes; cook, breaking up tomatoes, for 14 minutes, until slightly thickened.
Heat broiler. Cut polenta into 4 wedges. Place on broiler pan. Broil 1 minute per side or until lightly browned. Place on serving platter. Pour sauce over and serve.
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Variations
Cook sliced onions until browned and caramelized; flavor with rosemary. Place on top of polenta wedges, sprinkle with grated mozzarella cheese and run under broiler to melt.
Saut chopped zucchini briefly; add to your favorite spaghetti sauce.
