Ingredients for 4
500g Polenta corn meal
6 Italian style sausages cut in pieces
200g Asiago cut into cubes
1 Glass of white wine
2 Cups of salsa pomodoro
4 Tablespoons of Parmigiano Reggiano grated
1 Onion sliced
2 Tablespoons of fresh parsley roughly chopped
2 Cloves of garlic
- Cook the polenta following the direction of the packet. Then pour into a tray to cool it down.
- In a large pan gently fry the sliced onion and garlic until soft. Add the sausages and fry them all until cooked. Add the wine and let it evaporate then add the salsa pomodoro.
- Let it simmer for a few minutes then add the fresh parsley. In the meantime cut the cold polenta into stripes and place it into a oiled baking dish. Pour some of the sausage sauce on top and sprinkle with the Parmigiano and Asiago cheese.
- Make another layer polenta and finish it off again with the sauce and cheeses. Bake in the oven at 170 degrees for 15 minutes until crispy on top and serve.