2 tbspextra-virgin olive oil1 kgchipolata sausages2Spanish onions, cut into wedges125 ml(½ cup) red wine60 ml(¼ cup) balsamic vinegar2400gm cans diced tomatoes2 tbspbrown sugar6sprigs of thyme2 tbsporegano leavesParmesan polenta800 mlmilk300 gmyellow polenta250 ml(1 cup) pouring cream160 gm(2 cups) finely grated parmesan60 gmunsalted butter, at room temperature
For polenta, bring milk and 800ml water to the boil in a large saucepan, season to taste with sea salt and ground black pepper. Add polenta in a thin stream, whisking continuously, reduce heat to low and cook, stirring with a wooden spoon, until polenta is smooth and creamy (30-35 minutes), then stir in cream, parmesan and butter. Cover with baking paper to prevent a skin forming and keep warm.
Meanwhile, heat oil in a deep frying pan, add sausages and cook over high heat until brown (2-3 minutes), set aside. Reduce heat to low-medium, add onion and cook, stirring occasionally until caramelised (8-12 minutes), add wine and vinegar and cook until reduced by half (4-5 minutes). Add tomato and sugar, stir to combine and bring to a simmer, add sausages and herbs and cook until sauce is thick (25-30 minutes).
To serve, pour polenta over a large wooden board or platter. Make a well in the centre, spoon sausage mixture into the well and serve immediately.