-
1
Preheat the oven to 500 degrees F.
-
2
In a 12 to 14-inch saute pan, heat 2 tablespoons butter over medium-high heat and add the onion, carrot, celery and salt and pepper, to taste, and cook until softened and golden brown.
-
3
Add the sausage and chicken, and cook until browned.
-
4
Stir in the tomatoes and cook until they have broken down and released their juices.
-
5
In a separate bowl, combine the mushrooms and cheese.
-
6
Prepare the soft polenta according to the recipe and pour 1/3 into a buttered casserole.
-
7
Place a few dots of butter from the remaining 2 tablespoons on top of the polenta, then top it with 1/3 of the meat and tomato mixture, then with 1/3 of the cheese and mushroom mixture.
-
8
Repeat until all the ingredients are used up.
-
9
The top layer should be cheese and mushrooms.
-
10
Cook in the oven for 15 minutes and serve.
-
11
In a 3-quart saucepan, heat water and salt until boiling.
-
12
Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken.
-
13
Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.
-
14
Stir in the cheese and continue to stir until it is melted and incorporated.
