Polenta with Sausage and Cheese

Method

1. Heat a drizzle of oil in a pan and brown the sausage meat, removed from the casing, with black pepper.
2. Deglaze with red wine and let the alcohol evaporate.
3. Add tomato puree and tomato concentrate, mix well, cover, and cook for 15 minutes.
4. Meanwhile, bring water to a boil in a pot, add salt, then pour in the polenta flour in a rain while whisking. Add a drizzle of oil, lower the heat, and cook for 45 minutes.
5. When the polenta is hot, add Fontina and Toma Piemontese cheese and stir to melt.
6. Assemble: place a generous layer of polenta in a baking dish, make a small well in the center, fill with the sausage ragù, top with more cheese, and sprinkle with grated Grana Padano.
7. Gratinate under the grill for 3 minutes until a golden crust forms.
8. Serve immediately, sinking the fork all the way through to enjoy the melted cheese.