1 c. yellow cornmeal
1 lb. Italian sausage, cut in pieces
1/4 lb. pancetta or bacon, cut in pieces
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped carrot
1 (28 oz.) can crushed tomatoes
1/2 c. dry red wine
1 bay leaf

Sauce: Brown sausage, pancetta or bacon, onion, green pepper and carrot in pan. Drain off fat. Stir in tomatoes, wine, bay leaf, and salt and pepper to taste. Add 1/2 cup water, if needed. Simmer over low heat about 45 minutes until sauce thickens and all is tender. Keep sauce warm.

Polenta: Bring 4 cups water to boil in large pan. Very slowly add 1 cup cornmeal mixed with 1 cup lightly salted water to boiling water, stirring constantly with a wire whisk. Cook about 5 minutes or until very thick (looks like farina). Remove polenta to a large serving dish (pour slowly; it will take shape of dish or loaf pan). Pour hot sauce over top after polenta begins to set. Serve immediately. (Can microwave leftovers.) Serves 4.