Baked polenta pie
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For 4 people
400 g of corn flour for polenta
40 g dried porcini mushrooms
200 g of smoked sausage soy or seitan
200 g of tomato puree
200 ml soy milk neutral
1 clove of garlic
4 tablespoons extra virgin olive oil
Soak for 20 minutes the mushrooms in tepid water, changing it a few times and rinse mushrooms to remove all traces of soil. After squeeze, and salt.
Prepare the polenta bringing to boil 1 litre of water and 200 ml of milk, then add salt and slowly pour in the cornmeal, stirring to avoid lumps.
Cook for 1/2 hour, stirring constantly, then remove from heat.
Meanwhile, fry a clove of garlic in 2 tablespoons extra virgin olive oil, add the mushrooms and cook for 7-8 minutes.
At the end add the tomato puree and cook for 20 minutes.
Chop the vegetable sausage and let them brown briefly with 2 tablespoons of oil, then add them to the sauce and cook for 10 minutes, add salt and pepper.
Grease with oil a baking sheet and spread on the bottom and walls a generous layer of polenta, pour the sauce and cover with the remaining polenta.
Bake the pie in the oven for 1/2 hour then at 180° c.
To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.