Polenta and Sausage 3 1/2 cups very hot tap water 1 cup yellow cornmeal 1/2 teaspoon salt 1 pound Italian pork sausage, cut into 1/4-inch pieces 1 onion, chopped 2 cloves garlic, chopped 1 (16 ounce) can plum tomatoes Combine water, cornmeal and salt in microwave-safe casserole; stir well. Cover tightly with plastic wrap; vent one corner. Microwave at full power (100%) for 10 minutes. Carefully remove plastic wrap. Stir. Cover with paper toweling. Microwave 10 minutes, stirring twice. Pour into greased 10-inch pie plate; cool. Refrigerate until firm, 1 hour. Sauté sausage, onion and garlic in skillet until sausage is no longer pink, about 8 minutes. Add tomatoes; cook, breaking up tomatoes, for 14 minutes, until slightly thickened. Heat broiler. Cut polenta into 4 wedges. Place on broiler pan. Broil 1 minute per side or until lightly browned. Place on serving platter. Pour sauce over and serve. Variations Cook sliced onions until browned and caramelized; flavor with rosemary. Place on top of polenta wedges, sprinkle with grated mozzarella cheese and run under broiler to melt. Sauté chopped zucchini briefly; add to your favorite spaghetti sauce.