Tuscan-Emilian style Polenta

Beautiful Italian dish; complete meal if served with a salad.

Ingredients:
2 l boiling water
1 tbs sea salt
300 g coarse grain cornmeal - polenta
1 tbs extra virgin olive oil
300 g fresh Italian pork sausage (or Kransky), crumbled
90 g bacon, chopped
1/2 tbs rosemary, chopped
1 clove garlic, chopped
4 tbs Parmesan cheese, freshly grated
Method:
Cook thick polenta from first 3 ingredients (microwave method is OK). Switch oven to 200*C.
Oil a baking dish, large enough to contain polenta layer of 2,5 cm. Pour polenta into the dish, and smooth surface with a spatula.
Mix sausage meat, bacon, rosemary and garlic with a fork in another bowl.
Cover polenta with this mixture, gently pushing with your fingertips. Bake 15 min at 200*C. Before serving sprinkle with Parmesan cheese.

Palenta Taskan-Emilia Regiona

Potrebno:


2 l vode, vrele
1 K soli (morska)
300 gr palente
1 K djevicanskog maslinovog ulja
300 gr svjezih Italijanskih kobasica
(ili Kranjske), izmrvljene
90 gr slanine, sjeckane
1/2 K ruzmarina, sjeckanog
1 ceno bijelog luka, sjeckano
4 K Parmezana, svjeze ribanog
Nacin:
Skuhajte gustu palentu od prva 3 sastojka. Nauljite vecu posudu (kao za pizzu) i uspite palentu u nju, zaravnite malo; sloj treba da bude debljine 2,5 cm.
Ukljucite rernu na 200*C.
Pomijesajte meso kobasica, slaninu, ruzmarin i bijeli luk viljuskom.
prekrijte sa ovime povrsinu palente, lagano utiskujuci smjesu prstima. Pecite 15 min na 200 *C. Prije serviranja pospite ribanim Parmezanom.