If you like Italian food,try this fantastic recipe.
- 1 lb cornmeal
- 6 pork sausages, lean
- 3 ½ oz extra virgin olive oil
- 2 lb canned tomatoes, finely chopped
- ½ oz dried mushrooms, soaked in water and chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 leaf of bay leaves, chopped
- ½ bottle red wine
- grated Parmigiano Reggiano cheese, or Pecorino cheese
- salt and pepper
Heat the oil in a casserole and sauté the onion, celery and chopped carrot.
Crush the sausages with the prongs of a fork and add to the sauté.
Skim off the fat if necessary, pour over the red wine, allow to evaporate, and add the mushrooms.
Fry gently and add the tomatoes and bay leaf.
Cook for 20 minutes.
Meanwhile, in another casserole, boil 6 cups of salted water.
Pour in the flour very slowly, stirring carefully with a wooden spoon to avoid lumps forming.
Continue cooking, stirring constantly, for 45 minutes.
At the end, put a spoonful of the polenta obtained in this way into each bowl, then one of sauce, and top with a generous helping of grated cheese.
Continue like this for each plate, layer upon layer, until all the sauce is used up.
Source: Academia Barilla