The recipes of Italian foods is not the most frequent theme of this blog. In fact, you find only 5 of them in the category Recipes here (but TASTY!). Today I want to tell you about Polenta in my local interpretation.
Probably you know that it's a sort of porridge made with mais flour. But it has special components: Gorgonzola cheese and fresh meat sausages. Well, you can use what YOU like but for me these are the most important ingredients.
So, let's start from the beginning.
I use 250 gr of mais flour, that is ready in 10 minutes. For me is good. I don't like to stay hours and hours near the cooker. Boil it in salted water as is written on the package. Important is here to use this whisk when you strew flour in the water to have very fine porrige. If you forget about it (as I do often) you create too hard work for you after that.
Than we take Gorgonzola and cut it in little pieces. It is not very simple if you have fresh cheese, but it's necessary to do to have the uniform cover of our polenta.
Gorgonzola is not the same as other similar cheeses, but I think, if you like an other cheese too much (ehhh... I like Gorgonzola... you noticed it on the photo, it can't arrive alive from today till tomorrow), you can use what you like. Than you prepare sauce with sausages and tomatoe. It has to be enough liquid, if you want to use it so as in this my case. If you want to add the sause over Polenta, you have to make it more dry. I don't know how I forgot about sausages, so I used sooty pork meat this time. Excuse me.
Now we have everything ready for the last step.
When you cooked polenta and sauce, you set fire in the oven. In 10 minutes it is ready for our polenta.
15 minutes are enough. Just to melt the cheese.
And here we have the result. Unfortunatelly without sausages. With them is much more better. ;-)))
Left it to rest for other 15-25 minutes, so that polenta (mais) becomes harder.
This plate is splendid to use the next day. Warm it in microwawes. The cheese and the sauce becomes more liquid. You can even fry it. Great the same.