Ingredients

Servings 8

• 1 lb polenta

For meat sauce

• ½ lb beef tenderloin
• 2 lb canned tomatoes
• 1 ¾ oz dried mushrooms
• 3 ½ oz pork sausage
• 3 ½ oz mozzarella cheese
• 3 ½ oz butter
• 5 oz grated Parmigiano Reggiano cheese
• pepper

Preparation

15 minutes preparation + 1 hour and 30 minutes cooking

Pour the hot polenta onto a work-surface dampened with water. With the aid of a knife or spatula, repeatedly wet in boiling water, spread out a layer little more than 0,4 inch thick and leave to cool.

Gently fry 1/4 cup of butter, add the mushrooms, mix for some seconds, add the crumbled sausage meat, season with a pinch of salt and pepper and cook for 2 or 3 minutes.

Add this preparation to the meat sauce. Butter a pan or an oven-dish, 2,5 inches high and 12 inches in diameter, line it with 3-4 overlapping layers of slices of polenta, sprinkling onto each layer a little sauce, some small slices of Mozzarella and a little Parmesan.

Cover the last layer with sauce and some small pieces of butter. Put the oven-dish into the oven. When the polenta is piping hot, bring to the table, serving the remaining Parmesan on the side.