Peel the garlic cloves from the 1 garlic head and roughly chop them.

Remove the luganega sausage from its casing and crumble the 1 kg of sausage.

Melt the 80 g butter in the frying pan over medium heat and add the chopped garlic.

Add the crumbled luganega sausage to the pan and brown it for about 10 minutes.

Pour 250 ml full-bodied red wine into the browned sausage and add the mixed herbs.

Simmer the sausage sauce over low heat for about 20 minutes, stirring occasionally.

Bring 2 l water and the salt to a boil in the large pot.

Gradually pour in the 650 g corn flour while whisking continuously with the wooden spoon.

Cook the polenta over low heat for about 40 minutes and stir frequently to prevent lumps and sticking.

Add the 500 g mixed cheese to the hot polenta and stir until completely melted.

Stir the sage into the cheese polenta and cook for 2 more minutes.

Spoon the cheesy polenta onto the serving platter and top it with the luganega red wine sauce.

Garnish the dish with the parsley leaf and serve immediately while hot.