In a large stock pot bring the 3 cups of water up to a boil. Using kitchen string, tie thyme and drop in the water. Continue to a boil and remove thyme bundle after 2 minutes.
Using a balloon whisk, slowly pour the dry polenta in the thyme scented boiling water and whisk to avoid lumps. Cook on low for 10 minutes. This will sputter so keep on low and watch out. Add the heavy cream, black pepper, grated Romano cheese. Stir to incorporate.
Simmer for another 15 minutes more. If it gets too thick you can thin it out with more chicken stock or water, to your liking. Season to taste and take off the heat.
Pour immediately into a greased 8 x 8 inch pan and refrigerate to firm up. Feel free to scoop onto a plate and top with bolognese if you like at this point. I liked the square shape and simply reheated it in the microwave for a minute.
Dice the onion, chop the garlic, set aside. In a large skillet add to olive oil and sauté onion for 2 minutes, add the garlic and sausage. Crumble with spoon and brown. Deglaze the pan with the wine and cook on low until wine is reduced by half.
Add the crushed tomatoes, red pepper, sugar, basil and season with salt to taste. Cook on simmer for 30 minutes. Pour over polenta and serve.