Baked Polenta with Sausage

The northern regions love polenta, especially Lombardy. This is a nice way to dress it up.

INGREDIENTS

Polenta – 1 box or half, depending on number of diners
Sausage – 300 grams (about a half-pound)
Butter – 100 grams (1/2 cup)
Grated Parmigiano cheese – 150 grams (3/4 cup)
One onion
Dried mushrooms – optional
Salt and pepper
1 tablespoon of tomato sauce

DIRECTIONS

Step 1: Prepare the polenta according to the package instructions. Spread it out on kitchen paper on a board or sheet and let cool.

Step 2: Add boiling water to the dried mushrooms and let sit for 15 minutes. Remove the mushrooms but retain the water; chop the mushrooms.

Step 3: Chop the onion and saute in a pan with butter, stirring and cooking until softened. Add the sausage, crumbled, along with the tomato sauce and the mushrooms, along with some salt and pepper. Cook on low heat, adding water from the mushrooms (or broth if you aren’t using the mushrooms) a little at a time to keep it moist; cook about a half-hour.

Step 4: Cut the polenta into thick slices. In a baking dish (or individual crocks) alternate layers – polenta, the sausage mix, and a sprinkling of Parmigiano. End with the cheese and a few scrapings of butter.

Put in the oven at 180° (350°) for about 30 minutes.