Preheat the oven to 400°F.
In a large, cold pot, add the olive oil, garlic, and chile flakes. Turn the heat to medium and cook until the garlic is golden. Add the onion, peppers, oregano and a pinch of salt and pepper. Cook, stirring, until softened, about 7-10 minutes.
Add the diced and crushed tomatoes, sugar, and white wine. Bring to a boil, reduce the heat to a simmer and cook for 20 to 30 minutes, until flavorful and thickened. Turn off the heat and stir in the fresh basil.
Meanwhile, in a large pot, bring the water, milk, butter and salt for the polenta to a boil. Reduce the heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the cheese and corn into the polenta and cook for 10 more minutes. Season with salt and pepper.
Arrange the sausages on a baking sheet and roast until crisp, 11-15 minutes. Slice the sausages on the diagonal.
Divide the polenta between plates. Top with sausage and tomato sauce. Garnish with fresh basil.