Polenta With Sausages
Make a polenta as above (alla Parmigiana) and while cooling boil two or three sausages in an earthen pot with very little water. When done, skin them, break them into small pieces, and add a little stock and tomato conserve. Lay the polenta in a baking dish, putting some sausage and grated Parmesan cheese between each layer with some bits of butter here and there. Then cook with fire above and below, or in the oven, and serve very hot.