Heat jar of Rao’s Homemade® Italian Sausage & Mushroom Sauce in a stock pot over low heat, simmer for 10 minutes.
While the sauce is heating, place a large stock pot over a high heat, add butter and milk. Stir occasionally until butter has melted. Upon reaching a boil, reduce heat to medium. Slowly add cornmeal while continuously whisking. Continue whisking the polenta, about 10 minutes, until it forms a velvety rich consistency. Remove from heat.
Top polenta with Rao’s Homemade® Italian Sausage & Mushroom Sauce, garnish with a generous pinch of Fontina cheese. Dust with chopped parsley and crushed red pepper.