Baked polenta with sausage and mushrooms

Ingredients

For 1 serving

• Polenta (cornmeal)55 g
• Italian sausage70 g
• Button mushrooms200 g
• Onion40 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Rosemary2 g
• Saltto taste

Contains: lactose,

In season: September – November

Method

1. Bring the salted water for the polenta to the boil, about four times the weight of the cornmeal; pour in the polenta in a thin stream while whisking and cook over low heat for 15 minutes, stirring often, until thick. Spread it in a lightly oiled baking dish about 2 cm thick.
2. Meanwhile preheat the oven to 200 °C (conventional). Chop the onion, remove the sausage skin and crumble the meat; clean the button mushrooms with a damp cloth and slice them.
3. Heat the oil in a frying pan over medium heat and brown the onion and sausage for 5 minutes, until the sausage is golden.
4. Add the mushrooms and chopped rosemary and cook over medium-high heat for 8 minutes, until the mushroom liquid has evaporated; taste and add salt if needed (the sausage is already salty).
5. Spread the topping over the polenta, sprinkle with grated Grana Padano and bake at 200 °C for 12 minutes, until golden on top.