Sauté the onion and garlic in the olive oil (1) until soft. Add the wine and vegetable stock and bring to a boil.
Add the hominy while stirring. Allow the hominy to swell on a low heat for thirty minutes, stirring constantly, until it begins to separate from the edge of the pan. Season with salt and pepper.
Meanwhile, put the sausages in hot water for ten minutes. Take them out and dry them. Fry in hot clarified butter on both sides for about ten minutes until crispy. Keep warm.
Extinguish the gravy with vinegar and soup. Boil the jus by half. Season to taste with salt and freshly ground pepper.
Just before serving, mix the cheese cubes into the polenta. Pour in the olive oil (2) in the course of the thread, stirring vigorously to make a nicely bound polenta.
Arrange the polenta on warmed plates, place the sausage on top and pour a little bit of jus over it.
Tip: Instead of clarified butter, you can also use butter in most cases.
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