Ingredients:

• 1 package of mild Italian sausage (casings removed)
• 2 cloves of garlic, diced
• 1 eggplant, cubed
• 1 package of small tomatoes, halved or quartered
• 2 carrots, chopped up
• 1 onion, chopped up
• 1 jar of tomato sauce
• ¾ cup of chicken (or beef) broth, or more if you wish
• 4.5 cups of water
• 1 1/3 cups of ground cornmeal
• 3 tablespoons of olive oil
• 3 tablespoons of grated parmesan cheese, plus more for serving
• 1 tablespoon (or so) of butter

Preheat the oven to 400 degrees

Cube, dice, and chop the eggplant, tomatoes, carrots and onion. Spread them out on a parchment lined baking sheet and sprinkle with salt and pepper. When the over is ready, cook the vegetables for 30 minutes, stirring at least once.

While the vegetables are cooking, brown the sausage in a reasonable sized pot (add a splash of olive oil if you wish), breaking it up as you go. Just before the sausage is cooked, add the garlic (for a minute or two). Turn off and set aside until the vegetables are done.

Combine the vegetable with the sausage mixture, adding the tomato sauce and chicken (or beef) broth. Season with salt and pepper and simmer until thinks are well mixed together. Turn down to a low simmer.

Salt the water (1.5 teaspoons of salt) and heat the water to boiling. When it is ready, mix the cornmeal in a slow stream, using a whisk to get things going. Once the cornmeal is all in, mix in the olive oil and reduce the heat to a low bubble. Switch to a wooden spoon and stir for 30 (or so) minutes.

When the polenta is cooked, mix in the parmesan and butter and stir to combine.

Spoon the polenta into a bowl and top with the meat sauce and more parmesan.

Use a spatula to turn the remaining polenta (if there is any) onto a parchment lined pan and put in the fridge. The next day you can cut into shapes (squares or triangles) and fry for 2 minutes a side while you reheat the remaining sauce.

Enjoy with more parmesan.