List of Ingredients
- 2 2/3 C. of white cornmeal
- 2 2/3 C. of peeled tomatoes
- 12.5 OZ. of salamella sausages
- 1 1/4 C. of mozzarella
- 1/2 onion
- Garlic
- Bay leaf
- Thyme (or marjoram)
- Dry white wine
- Extravirgin olive oil
- Salt
- Pepper
Method
Bring 6 1/2 cups of water to a boil with 2 tablespoons of oil, a pinch of salt and 1 bay leaf, then remove the bay leaf and add the cornmeal. Cook the polenta for 45-50 minutes, then spread it in 2 oiled cake pans (about 7 inches), smooth the polenta to an even depth and allow it to cool. These are the “pizzas.”
Mince the onion and fry it in a pan with a little oil and 1/2 bay leaf, 1 clove of garlic and a few sprigs of thyme. Then add the peeled tomatoes, sausage and 2 cups of wine and add water to cover. Cook, uncovered, for 1 hour and taste for salt towards the end.
Drain the sausages, peel them if desired and cut them into rounds. Turn out the “pizzas” onto a pan covered with parchment. Top with the sauce, sausage coins and sliced mozzarella. Bake at 400°F for about 10 minutes, removing when the mozzarella begins to melt. Top with a grind of pepper.