Polenta with Meat Sauce

From Food and Wine Magazine's Quick from Scratch Italian Cookbook:

Ingredients:
4 tbs Olive Oil
1 1/2 lbs mild italian sausage, casings removed
2 carrots, chopped
4 cloves garlic, minced
1/3 c dry white wine
1 1/2 c canned crushed tomatoes in thick puree (from one 15 oz can)
3/4 c canned low-sodium chicken broth
6 tbs chopped fresh parsley
1 bay leaf
1 3/4 tsp salt
1/4 tsp salt
1/4 tsp fresh-ground black pepper
3 tbs light cream
4 1/2 c water
1 1/3 c coarse or medium cornmeal
3 tbs grated Parmesan, plus more for serving

Instructions:
In a large deep frying pan, heat 1 tbs of teh oil over moderately high heat. Add the sausage and cook, breaking up the meat with a fork until no longer pink, about 3 minutes. Tilt the pan and spoon off all but 2 tbs fat. Reduce the heat to moderate. Add the carrots, onion, garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Stir in the wine and let simmer 3 minutes. Add the tomatoes, broth, 4 tbs of the parsley, the bay leaf, and 1/2 tsp of the salt. Simmer, covered, for 15 minutes. Uncover, add the pepper, and simmer 5 minutes longer. Remove the bay leaf. Stir in the cream and the remaining 2 tbs parsley.

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 tsp salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until Polenta is thick, about 20 minutes. Stir in the Parmesan.

Serve the Polenta topped with the meat sauce.