Coarse polenta with porcini mushrooms and sausage

Sauce: Soak the mushrooms in warm water, replacing the water a couple of times. Squeeze and chop the mushrooms, setting aside the last soaking water.

Peel the carrots, clean and wash the celery, the onion, the rosemary and the shallot. Chop everything and soften in a bit of extra virgin olive oil together with garlic. When the vegetables are nice and soft, add the crumbled sausages, then brown well. Meanwhile, warm up 9 oz/250 g of water.

Once the water of the sausages has evaporated, add the white wine, let the alcohol evaporate, then add the tomato paste and purée.

Finally, add the mushrooms and the soaking water, the warm water, a pinch of coarse salt and simmer for 2 hours.

Polenta: Put a pan with water and polenta on the heat. Add olive oil and salt, then boil for about 1 hour stirring constantly. If the polenta becomes too thick, add hot water.

Once cooked, add a tablespoon of butter and a handful of Parmigiano Reggiano.

Dress with the sauce and a generous helping of Parmigiano Reggiano cheese.