Preheat oven to 325 degrees. Meanwhile pour the oil into an ovenproof baking dish or casserole under medium heat. Brown the sausages on all sides, about 5-7 minutes and remove to a plate. Add the onion and fennel wedges to the pan and cook until slightly wilted, stirring frequently and adding the minced garlic for the last few minutes. Add the tomatoes and red wine and stir for a few minutes to scrape up all the flavorful bits on the bottom. Add the bundle of fresh herbs, salt and pepper, and then nestle the sausages and all their juices into the mixture. Bring to a light boil, then remove to the oven and bake for 1 hour. While sausages and fennel are bubbling and making a rich sauce, prepare the instant polenta according to package directions. It shouldn’t take more than 5 minutes once you get the water and milk heated up. Serve the sausages and sauce over a bed of polenta, along with a simple salad, and dig in!