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Ingredients

• To make the polenta
• 2 cups polenta
• 1 teaspoon salt
• 2 tablespoons butter
• 2 ounces Romano cheese, plus more for serving
• To make the stew
• 2 tablespoons olive oil
• 8 ounces hot Italian sausage, removed from casings and crumbled
• 1/2 cup diced onion
• 2 small yellow squash (about 11 ounces)
• 1 small Japanese eggplant (about 6 ounces)
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1 28-ounce can whole tomatoes, pureed with their juices
• 1 tablespoon red wine vinegar
• 1/3 cup roughly chopped basil leaves
• 1 tablespoon butter

Description

Serious Eats