Corn flour

Sausage
Tomato sauce
Parmesan cheese
Butter

Prepare a rather soft polenta with corn flour, spread it on a board, in a thickness of 1/2 inch, and cut it into almond-like pieces.

Set a pot containing a few pieces of sausage and a little water on the fire; allow the sausage to stew well and remove the skin.

Cut the sausage into small bits and add either tomato sauce or tomato paste.

Place the polenta pieces in layers into a pie dish.

On each layer spread some Parmesan cheese, sausage, and here and there a piece of butter.

Place the polenta in the oven, let it heat and serve it while hot.

This is an appropriate dish for lunch.

This recipe (#143) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: 15th century illustration.

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