Polenta and tomato sauce with Mastro Scheidt 2017 Sangiovese

1 cup Corn Meal/Grits/Course Polenta (each of these has a different cooking time and broth amount. You have been warned)
4 Cups Chicken Broth
1/2 stick of butter
1/2 cup of grated Parmigiano Reggiano

Get a stock pot and fill it with all the course corn meal and broth and turn it on. You'll need to stir it initially to break it up and give the polenta time to hydrate. If you follow chefs on TV they have you heat the water and slowly incorporate the corn meal. You don't need to do that, it's overly complex and prone to clumping if you don't do it right

As the polenta gets hotter, you'll need to stir it more until there are no clumps. In about 30 minutes, the polenta will be pretty much ready. You can add fresh cracked black pepper and sage if you'd like as a nice diversion from the normal

Turn off the heat and add your butter and cheese. Start stirring it in. That's pretty much it. You could add cream if you'd like or even more butter

The red sauce and sausage recipe I'm not going through, everyone should know how to make a red sauce by now