INGREDIENTS:
- 500 g of Gran Mugnaio Bramata corn flour
- 400 g of tomatoes
- 20 g of sausage
- 50 g of butter
- 25 g of dried mushrooms
- one onion
- one stick of celery
- grated Parmigiano
- salt
- pepper
PREPARATION:
Prepare a reasonably solid polenta, leave it to cool and cut it into slices. Soak the mushrooms in lukewarm water. Chop the onion and celery, heat in a pan with half of the butter, and add the sausage without its skin, the mushrooms and the peeled tomatoes. Add salt and pepper and cook for half an hour. Lay out half of the slices of polenta in a greased casserole dish and spread half of the sauce and some parmesan over the top; then cover with the other half of the slices of polenta, the rest of the sauce, flakes of butter and plenty of parmesan. Bake at 170°C for around half an hour.
