Polenta Gnocchi with Mushrooms and Sausage

In a pot, bring plenty of salted water to a boil and then pour in the cornmeal that you will cook for about 40 minutes, stirring occasionally to avoid the formation of lumps. Once the polenta is cooked, transfer it to a work surface covered with a sheet of aluminum foil and after leveling it with a spoon, let it cool. In the meantime, put the dried mushrooms in a bowl and cover them with warm water. Soak for about 30 minutes. Peel and cut the garlic in half; clean and chop the onion; crumble the AIA Good Discovery Luganega Sausages.

In a non-stick pan, pour a drizzle of oil and sauté the garlic. Then add the onion and the crumbled sausages. Deglaze with half a glass of red wine and then also add the mushrooms, adjusting with salt and pepper. Cover with the lid and cook for about 40 minutes over low heat. In the meantime, cut the cooled polenta into many lozenges. On a baking sheet, arrange the polenta gnocchi, a layer of sausage and mushrooms, and sprinkle with grated Parmesan cheese. Repeat the sequence of layers until all the ingredients are used up. Bake in a preheated oven at 200°C for about 20 minutes.