500 grams of ground corn flour in a stone
2 liters of water
20 grams of butter
For the dressing
400 grams of Bra sausage or veal
400 grams of tomato sauce prepared before
1 large enough porcini mushrooms
1 clove of garlic
extra virgin olive oil
Carefully clean the porcini mushrooms, cut into pieces not very large, so be a sauté in a pan with oil and garlic. Add the mushrooms, brown it, then cook until perfect cooking porcini same. Just before the end of cooking, add the parsley and cook. When they are ready, remove them from the pan and let them rest.
Prepare the polenta. In a saucepan, bring to a boil the water. then add the flour from above and turn carefully and quickly to avoid lumps. then lower the heat and cook over low heat for about 2 hours. Towards the end add the butter and stir.
Fate then cook the sausage. When it is ready, also add the mushrooms, then turn off the heat and cover.
Serve hot with the polenta.