Ingredients: Per 8 servings
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.