Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta

Ingredients

• 6 ounces hot Italian sausage
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 2 garlic cloves
• 1/3 cup dry red wine
• ¾ cup chicken stock
• ¼ teaspoon salt
• ¼ teaspoon pepper
• dash of crushed red pepper
• 1 (14.5 oz.) can diced tomatoes, un-drained
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 2 teaspoons chopped fresh oregano
• 3 cups water
• ½ teaspoon salt
• 1 cup coarse cornmeal or polenta corn grits (Bob’s Red Mill)
• 1-2 tablespoons Parmesan
• 1 tablespoon butter
• 1 teaspoon minced rosemary
• salt to taste