How to make
In a pot with 4 cups (1 liter) of cold water, put 10 tbsp. of corn flour and 1 tbsp. of white flour. Add salt and place the pot on the stove over low to slightly moderate heat.
Start stirring, until the polenta thickens and cooks well. In order for it to be well prepared, it needs at least 30 minutes of stirring.
Grease a large piece of parchment paper with oil. Pour the prepared polenta and shape it into a rectangle. Try to keep it even in thickness. Arrange thinly sliced mortadella (or other soft salami or cooked ham) on top.
Add pieces of thinly sliced processed cheese and using the paper, roll it up.
Heat a cup of olive oil in a pan. Add a finely chopped onion, carrot and celery. Fry briefly and add the minced meat.
Pour a glass of white wine. Cook for about 5 minutes, then add ground tomatoes, season with salt, finely chopped basil and a pinch of black pepper.
Cook the bolognese sauce, until it remains in fat.
Serve the sliced pieces of polenta roll, drizzled with the tomato sauce.
Enjoy!
Note: The tomato sauce can also be without minced meat.
The roll can be served without sauce.
