1 pound Italian sausage
1 pound mushrooms
2 tablespoons olive oil
2 1/2 cups canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
3 cups water

1 1/2 teaspoons salt
1 cup yellow corn meal
1 cup cold water

Grated Parmesan or Romano cheese

Set out a large, heavy skillet.

Prepare

1 pound Italian sausage

Clean and slice

1 pound mushrooms

Heat in skillet

2 tablespoons olive oil

Add mushrooms and sausage to skillet.

Cook slowly stirring occasionally, until mushrooms and sausage are lightly browned.

Slowly stir in a mixture of

2 1/2 cups canned tomatoes

1 teaspoon salt

1/4 teaspoon pepper

Simmer 20 to 30 min.

Meanwhile bring to boiling in a saucepan

3 cups water

1 1/2 teaspoons salt

Gradually stir in a mixture of

1 cup yellow corn meal

1 cup cold water

Continue boiling, stirring constantly, until mixture is thickened.

Cover, lower heat and cook slowly 10 min. or longer.

Transfer cooked corn meal to a warm platter and top with the tomato mixture.

Sprinkle with

Grated Parmesan or Romano cheese

Serve immediately.

6 to 8 servings.

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954.... The following text accompanies the recipe" "Here is a corn meal mush so unusual that a holiday is celebrated in its honor! On the Friday before Lent, the people of Ponti, Italy, celebrate the feast of Polentine. The town's best cooks combine their efforts in preparing a huge dish of polenta said to weigh a thousand pounds. The day is celebrated by a parade and merrymaking in honor of the polenta. At the end of this day, the polenta is distributed to the poor. Image -- Ruggero Focandi, Life in the country. 19th century.

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