|Polenta flour||625 |
|Mixed mushrooms||625 |
|Tomato passata||1250 |
|Grated parmigiano cheese|
Finely chop the carrot and the onion and sautè in a pan with a tablespoon of olive oil.
Pierce the sausages with a fork, then put them in the pan, and cook for about 10 minutes.
Add the mushrooms with a pinch of salt and pepper, sautè on high heat then add the tomato passata and keep cooking for about 20 minutes on medium heat, until it gets quite thick.
According to your flour instructions, cook your polenta. For a quick and easy result you can use express polenta flour, which cooks in about 8 minutes.
Once the polenta is cooked, spread it on a wood plank, 2 to 3 centimeters thick.
Make it cool down for a few minutes until it gets firmer, while still being lukewarm.
Pour the ragù over the polenta, and add hot chillies or grated cheese to taste.
Always put the sausages in the center, so that they can be eaten only after having made a path through the polenta.