In a large saucepan on medium high heat, add the oil, garlic, sausage and ribs, salt to taste, and a dash of pepper, brown meat on both sides, add the bay leaf and rosemary turn up heat and add the wine and cook until wine has evaporated (approximately 3-5 minutes).
Add tomato puree and water, 1/4 teaspoon salt, stir to combine, bring to a boil, reduce heat and simmer for approximately 1 hour or until meat is tender (fall off bone tender). Taste for salt. While sauce is simmering make the Polenta.
FOR THE POLENTA
In a large pot add the water and bring to a boil, gradually pour in the corn meal, stirring constantly with a wooden spoon to combine, once it starts to boil reduce heat but keep stirring, cook for approximately 45-50 minutes stirring until thick. Taste for salt. Serve immediately with the sauce and a generous sprinkle of Freshly grated Parmesan or Pecorino Cheese. Enjoy!
Notes
Any polenta leftovers should be stored in an air tight container and refrigerated. It will keep for up to 3-4 days in the fridge. Leftover can be sliced and then fried on a hot grill or pan, this will make it crunchy It can then be sliced to pass it on the hot grill to make it dense and crunchy, then cut it up to make croutons!