1 lb. Italian sausage
2 tbsp. water
1 sm. onion, chopped
1 clove garlic, sliced
Salt and pepper, to taste
1 med. can tomatoes
2 sm. cans tomato puree

POLENTA:

1 lb. cornmeal
1 1/4 qt. boiling water
2 tsp. salt
3 tbsp. grated Romano cheese

Place sausage in large skillet with 2 tablespoons water. Prick sausage and let brown in its own fat. Add onion, garlic, and salt; brown a little longer. Add tomatoes and tomato puree; simmer 1 1/2 hours. Pour cornmeal slowly into boiling salted water, stirring constantly. Continue cooking and stirring 30 minutes, until cornmeal leaves sides of pan easily. Pour cornmeal into large platter, pour gravy over it, and place sausage around it. Sprinkle with cheese and serve. Serves 4-6.