Remove sausage from casings. In a large skillet, heat the oil over a medium high and add sausage meat. Break up with wooden spoon and brown, 4 minutes. Add the minced garlic and sauté for 2 minutes.
Reduce the heat to medium and add the wine (optional), tomatoes, tomato paste, sugar, oregano, salt and red pepper flakes.
Simmer until reduced slightly, about 20 minutes (Start to make the polenta). In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
Bring water, olive oil and salt to a boil.
Slowly whisk in the dry polenta and 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. Divide polenta in serving bowls and top with sausage gravy. Serve with freshly grated parmesan cheese and parsley.
Per The Kitchn, San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer.
Feel free to grill extra sausages to serve on top as well (see pictured above).