Fresh Polenta and Spicy Tomato Sausage

Place a large pot of water to boil and season with 1 tablespoon of salt. When it’s at a boil, add the 6 ears of corn, making sure they're fully covered, and simmer for 10 minutes.
After 10 minutes, use tongs to transfer the corn to a cutting board. Reserve 1 cup of the boiling water and drain the rest. Using a towel to protect your hands, slice the kernels off the cob and add them to a food processor. Process until the corn is pureed, then add the corn back to the pot with the reserved cup of water.
Cook over medium heat, stirring occasionally, for 35-40 minutes, until the corn is thickened, starchy, and goes from the texture of baby food to a thick polenta. Season liberally with salt and pepper (it’s sweet, so it can handle it!).
During this time, chop 12 ounces of tomatoes into wedges. Grate 3 garlic cloves.
Place a 12-inch sauté pan over medium heat and add 1/4 cup of olive oil. Add 1/2 teaspoon of Calabrian chili paste, the tomatoes and garlic. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes are softened, burst and jammy. Season with salt.
Roughly chop 4 sausages. Add to the pan and stir. Let the sausage simmer in the tomatoes. It should cook through in 2-3 minutes - vegetarian sausage just needs to warm through. Reduce the heat to low while the polenta finishes cooking.
To serve, scoop the polenta onto four plates (it’s filling, so you’ll need less than you think), top with the tomatoes and sausage. Tear on basil leaves and serve!