Substances
Polenta, 500 g
Milk and vegetable broth, vital quantity
Butter, 30 g
Buttery cheese, 300 g
Grilled sausage, 500 g
Onion, 1
Crimson bell pepper, 1
Peeled, seeded and diced plum tomatoes, 6. May be changed with a can of diced pure tomatoes.
Garlic, 1 clove
Bouquet of herbs (oregano, thyme and bay leaf)
Olive oil, vital quantity
Salt and pepper
Preparation
– Reduce the grill sausage into items of about 10 cm.
– Chop the onion.
– Take away the ribs from the bell pepper and chop.
– Crush the garlic clove
– Warmth a frying pan.
– Add a splash of olive oil.
– Sauté the crushed garlic clove.
– Add the bell pepper and onion.
– Cook dinner till the onion turns into clear.
– Add the tomatoes.
– Add the herbs.
– Season and prepare dinner for quarter-hour or so, over low warmth.
– Prick the grill sausage with a fork.
– In a separate pan, brown the grilled sausage till it’s nicely cooked.
– Add the grilled sausage to the tomato sauce and let it prepare dinner for about 15 extra minutes, checking that it doesn’t dry out, including a little bit water if vital.
– Put together the polenta in accordance with the directions on the bundle, changing the water with milk and vegetable broth in equal components. Usually, 3 cups of liquid are used for one cup of polenta.
– Take away the polenta as soon as cooked, add the butter and blend.
– Place half of the polenta in a baking dish, cowl with a layer of cheese reduce into slices and eventually the remainder of the polenta.
– Cowl the polenta with the tomato sauce and bake within the oven at most temperature till scorching.
