Polenta with Sausage Ragu

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Add the Italian pork sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, then remove it from the pot with a slotted spoon and set aside, leaving any rendered fat in the pot.

Reduce the heat to medium. Add the yellow onion to the pot and sauté until softened and translucent, about 8-10 minutes.