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The polenta is made in a cauldron or in a pan with a thick, double bottom.
Make a soft polenta.
Put salt water to boil in a cauldron.
Sprinkle 1 tablespoon of cornstarch on top and let it boil.
When it boils, reduce the heat, put the corn in the rain and mix well with the aim of not making lumps.
Boil for 15-20 minutes, stirring constantly and when thickened, with a larger wooden spoon.
When it is almost ready, put the butter, mix well for another 2-3 minutes on the fire and it is ready.
Pour into a bowl.
Cut the sausages into rounds and fry in oil.
Eggs are fried in mesh.
The cheese is crushed or put on the large grater.
Grease a bowl with butter and put a layer of polenta.
Put a layer of all the grated cheese and cover with a layer of polenta.
Put the fried sausages, over the eggs and cover with another layer of polenta.
Put the pieces of butter on top and sprinkle with grated cheese.
Place in the preheated oven at 180 degrees C for 45-50 minutes.
When it is nicely browned, it is ready.
Portion and serve with sour cream.