For the dough
1 1/2 cups of polenta mix
2 tablespoons of butter
1 liter of boiling water
2 lightly beaten eggs
For the sauce
1 can of tomato puree purred
1 can of heavy cream
100 grams of sliced mushrooms
100 grams of gorgonzola cheese
100 grams of fresh ricotta cheese
Salt to taste
For the dough
1 1/2 cups of polenta mix
2 tablespoons of butter
1 liter of boiling water
2 lightly beaten eggs
For the sauce
1 can of tomato puree purred
1 can of heavy cream
100 grams of sliced mushrooms
100 grams of gorgonzola cheese
100 grams of fresh ricotta cheese
Salt to taste
dough preparation
Break down the polenta mix in boiling water
Add butter and eggs and cook over low heat, stirring constantly until thickened
Season with salt to taste
sauce preparation
In another pan, heat the tomato puree and when it's hot, add the remaining sauce ingredients
Stir well until the mixture is homogeneous
Turn off the heat and reserve
Place half of the dough in a refrigerator
Spread half of the sauce on top, add the remaining dough and finish with what's left of the sauce
Bake in the oven to gratinate and serve hot.
