Three pillars of Italian cooking made better together: fennel sausage, zesty tomato sauce, and creamy polenta. This recipe comes to us from Ada Boni's The Talisman Italian Cook Book. Boni's writing had few frills, and her rustic recipes followed suit. But a seemingly simple dish of whole sausages braised in marinara has spicy-sweet, cooked-all-day flavor. Garnish with torn fresh basil or Italian parsley leaves for a bright, herbaceous finish.