250 g of cooked cornmeal
1100 ml of water
3 tablespoons of grated Parmesan cheese
Filling
400 g of ricotta cheese passed through a sieve
100 g of mozzarella shredded finely
2 tablespoons of olive oil
4 tablespoons of milk
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
Salt and pepper to taste
Sauce
3 tablespoons of olive oil
2 cloves of garlic minced
300 g of chopped calabrian sausage
2 diced tomatoes
1 can of tomato sauce
Salt and pepper to taste
Grated Parmesan cheese to taste
250 g of cooked cornmeal
1100 ml of water
3 tablespoons of grated Parmesan cheese
Filling
400 g of ricotta cheese passed through a sieve
100 g of mozzarella shredded finely
2 tablespoons of olive oil
4 tablespoons of milk
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
Salt and pepper to taste
Sauce
3 tablespoons of olive oil
2 cloves of garlic minced
300 g of chopped calabrian sausage
2 diced tomatoes
1 can of tomato sauce
Salt and pepper to taste
Grated Parmesan cheese to taste
Filling
Mix all the ingredients well in a bowl until you get a paste
Polenta
Dissolve the cornmeal in water, mix with grated cheese, and cook over low heat, stirring constantly, until it thickens and releases from the sides of the pan
Spread the polenta still warm on a 30 cm x 20 cm baking sheet lined with parchment paper
Place the filling on top of the polenta still warm and roll carefully like a rocambole
Wrap in plastic wrap and let it cool down
Sauce
Heat the olive oil in a pan and sauté the garlic
Add the sausage and cook until browned
Add the diced tomatoes and simmer for 3 minutes
Add the tomato sauce, season with salt and pepper to taste
In a refrigerator, place the rocambole, top it with the sauce, and sprinkle grated Parmesan cheese
Bake in a preheated oven at 220°C for 20 minutes
Serve immediately
