1/2 kg of cornmeal
1 tablespoon of salt
1/2 cup (American) of oil
Grated cheese for sprinkling
1.5 liters of water
Sauce
300 g of linguiça-chorizo
1/2 tablespoon of oil
1 kg of tomato sauce
2 cloves of garlic
1/2 large onion
1 teaspoon of paprika
Salt, oregano, and black pepper to taste
1/2 kg of cornmeal
1 tablespoon of salt
1/2 cup (American) of oil
Grated cheese for sprinkling
1.5 liters of water
Sauce
300 g of linguiça-chorizo
1/2 tablespoon of oil
1 kg of tomato sauce
2 cloves of garlic
1/2 large onion
1 teaspoon of paprika
Salt, oregano, and black pepper to taste
Polenta: gradually whisk together cornmeal and warm water
Add salt and oil and cook over low heat
Stir for 40 minutes and pour into a refrigerator
Sauce: fry linguiça in oil
Combine remaining ingredients and simmer until thickened
Spread over polenta and sprinkle with grated cheese
Serve immediately.
