Ingredients

• 250 g Fine-grain polenta
• 1 L Chicken or vegetable broth
• 250 ml Whole milk
• 50 g Unsalted butter
• 60 g Grated Parmesan cheese
• 400 g Italian sausage, casings removed
• 300 g Cremini mushrooms, sliced
• 1 medium Yellow onion, chopped
• 3 cloves Garlic, minced
• 125 ml Dry white wine
• 15 g Tomato paste
• 1 tablespoon Fresh thyme, chopped
• 2 tablespoons Extra virgin olive oil
• 150 g Taleggio cheese, diced
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Grease a 23x33 cm (9x13 inch) baking dish.

2. 2

   In a large saucepan, bring chicken broth and milk to a boil. Slowly whisk in the fine-grain polenta, stirring constantly to prevent lumps. Reduce heat to low and continue whisking for 5-7 minutes, or until the polenta thickens and becomes creamy. Stir in butter and Parmesan cheese. Season with salt and pepper to taste. Set aside.

3. 3

   Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the Italian sausage and brown it, breaking it up with a spoon, for about 5-7 minutes. Drain excess fat.

4. 4

   Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the garlic and mushrooms, and cook until mushrooms are golden and their liquid has evaporated, about 5-7 minutes.

5. 5

   Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has almost evaporated. Stir in tomato paste and fresh thyme. Season with salt and pepper to taste.

6. 6

   Spread half of the creamy polenta evenly into the prepared baking dish. Top with half of the sausage and mushroom mixture, then scatter half of the diced Taleggio cheese.

7. 7

   Repeat the layers: the remaining polenta, the remaining sausage and mushroom mixture, and finally the rest of the diced Taleggio on top.

8. 8

   Bake for 20-25 minutes, or until the gratin is golden and bubbly. Let it rest for a few minutes before serving.