Preparation

• Bring 7 cups of water to a boil in a large (4-qt.), heavy-based saucepan over high heat. Add 1 Tbs. kosher salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 min. Turn the heat to medium low, and cook, uncovered, stirring frequently with a wooden spoon. (If the polenta becomes too thick to stir, add hot water, a little at a time, until the polenta is soft but will still hold its shape.) After about 20 min. (the polenta should be about three-quarters done), stir in the corn and continue to cook until the corn is tender and the polenta is tender and no longer gritty, 10 to 13 min. more. Stir in the butter and grated Parmigiano. Taste the polenta and add more salt if necessary.
• Meanwhile, using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat the oil in a 12-inch skillet over medium heat until hot. Add the sausages and cook, turning occasionally, until they are cooked through and golden brown on all sides, 15 to 20 min. Transfer to a cutting board, cut them in half on the diagonal, and keep warm.
• Spoon the polenta onto dinner plates and arrange the sausages on the polenta. Using a vegetable peeler, shave a few curls of Parmigiano on top, and sprinkle with the parsley.

Serve with Charred Red Peppers with Garlic and Sherry Vinegar.