Polenta croutons (crostoni di polenta)

00342 POLENTA CROUTONS SERVES 4 INGREDIENTS 300 g of cornmeal, 1 l.

of water, salt.

For the sauce: 250 g sausage, 150 g of frozen or fresh peas, 200 g of peeled tomatoes, 1 onion, 1 glass of dry white wine, basil, 2 tbsp of oil, salt and pepper.

PROCEDURE prepare the polenta as usual, pour into a baking dish levelling it up to 1 cm thick.

Allow it to cool.

Slice the onion, doratela in the oil, add the peeled and crumbled sausage, sauté all stirring often, pour the wine, let it evaporate.

Add the peas and cook for 15 minutes.

Add the chopped tomatoes, the basil leaves and salt.

Continue cooking for 15 minutes, keep warm.

Cut the figurehead of diamonds 10 cm sideways, brown them in a hot oven at 180° take them, arrange on a warm serving dish and cover them with the sauce.