Polenta with meat sauce and cheese
- 1 lb cornmeal
- 5 oz butter
- grated Parmigiano Reggiano cheese
- 1 oz Porcini Mushrooms , dried, soaked in warm water
- 2 cups milk
- 1 spring onion , chopped
- 3 tablespoons all-purpose flour
- truffle
- Gruyere
- 1 pinch nutmeg
- salt and pepper
Prepare the polenta in a pot (if possible a cauldron) with a 6.4 cups of salted water, turn it onto a surface and leave to cool.
Put in a pan, 1/4 cup of butter and sauté the spring onion. Blend in, a little at a time over a low heat, the white flour, stirring continuously, and leave to gain flavor for 3 minutes. Slowly, stirring smoothly, pour in the boiling milk. Add the grated cheese, a pinch of salt, pepper and nutmeg. Keep the heat low and mix to obtain a nicely consistent béchamel.
At this point, add the skinned, crumbled sausage with the soaked mushrooms. Finish cooking for quarter of an hour. Cut the polenta into slices. Pour a little béchamel into the bottom of an oven-dish and distribute the remaining butter in small flakes. Arrrange the remaining slices of polenta in various layers, adding each time more béchamel, thin slices of truffle and Gruyère.
Cover the last layer with the remaining béchamel and put the oven-dish into the oven at 350 °C for forty-five minutes. Serve in slices.