40 a dag of corn flour, 5 a dag of dried mushrooms or 2 fresh mushrooms, medium-sized onion, carrot, a twig of celery or a piece of celery, 5 a dag of lean bacon, half a cup of oil, 3 a dag of butter, a glass of dry white wine, a can of canned tomatoes (ok. 50 day), 5 a dag of parmesan or other cheese, salt, pepper
Prepare the sauce. Soak the dried mushrooms. Grate the onion, carrots and celery; Slice the bacon finely. Stew in a small pot 10 min. over low heat, covered in butter and oil, vegetables and bacon, taking care, so as not to burn them. Then pour in the wine and evaporate over high heat. Put in finely chopped mushrooms and simmer on low heat through 10 min. Add tomatoes grinded through a sieve and after a while, spread with two tablespoons of water. Salt it, screw up, put on low heat and cook 1 – 1 1/2 at.
Prepare the polenta. Boil it 1 i 1/2 l of water, salt (ok. 1 teaspoons) and slowly sprinkle the corn flour over the boiling water, stirring with a wooden spoon, so that no lumps form. Cook over low heat, stirring. When the dough sticks out from the pot, they should be poured onto a dish or tray rinsed with cold water in an even layer, approx. 1 cm. After cooling, cut into squares. Put on a fireproof dish, pour sauce, sprinkle coarsely with cheese and bake 15 min. in a medium-hot oven.