To make the white truffle filling, mix the chopped fungi in a pan with olive oil, salt, garlic and chili powder,
in another pan make the sauce by adding a drop of salted water, and four peeled and cut tomatoes; then
also crumble and lightly sauté the sausage meat in white wine, adding crushed garlic, olive oil and parsley
and cook for 10 minutes. Mix the three ingredients together on a low heat for 5-6 minutes. Then taking the
pre-prepared cold polenta and cut it into squares. In a baking dish, place alternating layers of mushroom
and sausage filling and polenta, covered in the sauce with a topping of broken mozzarella and Parmesan.
Bake at 180 degrees until it reaches a light golden brown colour.
250 g Polenta, mozzarella (crumbled), 300 g mixed mushrooms, 3 sausages, 80 g Parmesan cheese , 5-6 cherry tomatoes, 3 plum tomatoes, garlic, chilli, oil, salt,
half a glass of white wine.
