• Extra-virgin olive oil
• 3 cups water
• 1 sprig fresh rosemary
• Salt
• 1 cup white polenta or coarse stone-ground white grits
• Freshly ground black pepper
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 bay leaf
• 1 (2-pound) head Savoy cabbage, cored and thinly sliced
• 1½  pounds "verzini" or sweet Italian sausage
• 1 (28-ounce can) whole tomatoes and ¼ cup of their sauce

Brush a 11-x-7-x-2-inch baking dish with oil.

Bring water, rosemary and 1 teaspoon salt to a simmer in a 3- to 4-quart heavy saucepan. Add polenta in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and creamy, about 10 minutes. Remove from heat and season with salt and pepper to taste. Transfer to prepared baking dish. Smooth with a spatula and let cool.

Meanwhile, heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion, carrot, celery and bay leaf; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add cabbage and cook 5 minutes more, then reduce heat to medium-low, cover and cook until cabbage is wilted, about 20 minutes. Add sausage, tomatoes and sauce, and generous pinch salt and pepper. Using a wooden spoon, stir to combine and break up tomatoes. Cook, covered, for 1 hour.  Adjust seasoning.

Turn out cooled polenta onto a cutting board and cut into 12 squares. Brush both sides with oil. Heat a grill pan over medium heat. Grill polenta squares until golden brown, about 3 minutes per side. Slice sausage into 1-inch pieces. Serve with polenta and cabbage.