POLENTA: Bring water to a boil in a pot, add coarse salt, and slowly pour in the cornmeal, whisking to avoid lumps. Cook over medium-low heat for about 40 minutes, stirring occasionally.

STEWED SAUSAGE: In a pan, heat a drizzle of extra virgin olive oil and add the crumbled sausage, browning the pieces thoroughly without reducing them to a pulp. Add the tomato paste and mix well. Deglaze with the red wine, allowing the alcohol to evaporate, then add the tomato puree, salt, pepper, and sage leaves. Cover and cook over medium heat, stirring occasionally.

ASSEMBLY: Once the polenta and sausage are ready, begin assembling the dish: arrange a layer of polenta on the bottom, followed by the stewed sausage and Gorgonzola pieces. Repeat with another layer of polenta, sausage, and Gorgonzola. Bake in a preheated oven at 180°C (350°F) in fan-assisted mode for 3 minutes, or until the Gorgonzola has melted. Serve hot and enjoy!

For 4 people:
• 1 liter of water
• 10 g of coarse salt
• 200 g of yellow corn flour
• 500 g of sausage
• 400 g of tomato puree
• 1 tablespoon of triple tomato paste
• 4-5 small sage leaves
• 1 glass of red wine
• Extra virgin olive oil to taste
• Salt and pepper to taste
• 240 g of Gorgonzola Dolce Gran Riserva Leonardi IGOR