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Polenta with Chopped Sausages


Prepare the Indian meal as for Polenta "Alla Toscana".

Take four Deerfoot sausages (or two, if a larger variety of sausage), remove the skins, chop fine, then fry in butter. When they are a nice brown add one tablespoon of stock, and two tablespoons of tomato paste thinned with hot water (or a corresponding amount of the tomato sauce).

Cook for fifteen minutes more. Then cut the polenta in slices as in preceding receipt and add the chopped sausages with their sauce and grated cheese, in layers as before.


Simple Italian Cookery.


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