Bring the chicken broth to a boil in a large pot. Season with a pinch of salt.
Slowly whisk in the cornmeal, ensuring to prevent lumps. Lower the heat to maintain a gentle simmer.
Cook the polenta, stirring often, until it becomes thick and creamy, and starts to pull away from the sides of the pot, about 15-20 minutes.
If the polenta becomes too thick, you can adjust the consistency by adding a bit more broth or water until desired creaminess is achieved.
Spoon the creamy three-cheese polenta onto plates or a serving dish.
Top the polenta with sausage.
Garnish with additional cheese and a sprinkle of fresh basil.