Rabbit Braised in Oregon Pinot Gris and Rosemary with Gorgonzola Polenta

Ingredients

• 1 3-lb. whole rabbit
• 3 tbsp. olive oil
• 8 cloves garlic, lightly crushed and peeled
• 8 small sprigs fresh rosemary
• 2 sweet Italian sausages, casings removed
• 1 1⁄2-2 cups Oregon pinot gris
• Salt and freshly ground black pepper
• 1⁄2 cup instant polenta
• 4-6 tbsp. half-and-half
• 1⁄2 cup freshly grated parmigiano-reggiano
• 1 1⁄2 oz. gorgonzola, crumbled

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