PARMESAN POLENTA with SAUSAGE RAGOUT | Zanon Zinfandel

Ingredients

• 2-3 tbs. olive oil
• 1 onion, finely chopped
• 1 pound Italian sausage (sweet and/or hot), casings removed
• 4 garlic cloves, minced
• 1 (28 oz.) can whole peeled tomatoes, crushed by hand
• 1½ tbsp. balsamic vinegar
• ¼ cup Zanon Zinfandel
• ¼ cup finely chopped basil leaves
• ½ tsp. whole fennel seed
• 1 8 oz. container of fresh sliced mushrooms (optional)
• Salt and black pepper to taste
• 1¼ cups polenta (not quick-cooking)
• 1 tsp. salt
• 2 tbsp. butter
• ½ cup freshly grated parmesan cheese, plus more for garnish