How to make
Heat a cup of olive oil in a pan and add the chopped onion and garlic clove.
Fry briefly, then add the crumbled sausages, the sliced mushrooms, season with a pinch of fresh rosemary and a pinch of black pepper and pour 3-4 tbsp. of white wine.
Cover the dish and cook it for about 10 minutes, or until it remains in fat.
In a small pot, melt the butter. Fry 1 tbsp. with a tip of flour and pour the milk. Add salt. Stir the béchamel, until it thickens. Add the fried stuffing and a pinch of grated nutmeg to the béchamel.
Pour about 3 1/3 cups (800 ml) of cold water into a pot, pour the polenta mixture and add a pinch of salt.
Put the pot on the stove and start stirring, until the polenta starts to separate from the sides. This happens after about 30 minutes.
Grease the bottom and sides of a 8.5″ (22 cm) round baking dish with olive oil. Pour the polenta in it.
Smooth it out. Pour from the polenta into a piping bag. Use it to form a high border on the sides of the baking dish.
Pour the filling and by using a syringe, make a grid on top of it. Leave the polenta crostata for 1 hour in a cold place before slicing and serving the baked savory pie.
Enjoy! The polenta crostata is very impressive.
