Polenta with sausage and tomato sauce (Polenta con salsiccia)

1. Cut the sausages into 3-4 cm pieces and finely chop the onion.

2. In a saucepan, brown the sausage pieces on all sides in the olive oil for 5-6 minutes, then add the onion and cook together for 3 minutes.

3. Pour in the red wine and let it evaporate, then add the passata and bay leaf, season lightly with salt and simmer covered over low heat for 30 minutes until the sauce thickens and takes on the flavour of the sausage.

4. Meanwhile, bring the water to the boil, add salt and pour in the polenta in a thin stream, whisking constantly; cook over low heat, stirring often, for the time on the packet until thick and creamy, then stir in the parmesan.

5. Remove the bay leaf from the sauce.

6. Spread the hot polenta on a large wooden board or on plates, spoon the sausage sauce into the centre and serve at once.

Tip: In rural Italy, polenta is poured onto a large board in the middle of the table, the sauce goes on top and everyone eats from it - perfect for a shared feast.