Polenta Gnocchi from Thritfy Tuscany

Polenta is a very versatile meal. Cornmeal has a very old history in the Tuscan culinary tradition, as it used to be a staple of the poor peasant, especially those working and living in the countryside. The Tuscan countryside has produced the best recipes that today you can taste on your table. This recipe brings along all the simplicity of its ingredients, which are commonly found almost everywhere, and all the sapient tradition that has mixed them well to create an all season dish. Due to the caloric contents of this recipe, polenta is more commonly eaten during colder months. However, this dish is also tasty eaten cold after a few hours of settling in at room temperature, therefore making it a great summer recipe.
Ingredients:
- 500 grams of cornmeal
- 300 grams of stew of mutton (or lamb, or pork)
- 100 grams of butter
- 50 grams dried mushrooms
- 50 grams olive oil
- a small onion
- meat extract
- 5 tablespoons of Parmesan cheese
- tomato sauce
- salt
Preparation:

Soak the mushrooms in warm water (about 30 minutes). If you have an earthenware cooking pot get it, otherwise, you can use a regular pot. Set the pan on the heat with 50 grams of butter, all the oil and the onion cut into very thin slices. Fry well and slowly on low heat, then add the meat to stew. Prepare a glass of warm water with a pinch of meat extract and a spoonful of tomato sauce mixed in. When the meat has browned, pour the warm water in, add the well squeezed and drained mushrooms, a little salt and stir all the ingredients. Now set the lid on the pot and cook over low heat for about an hour and a half.

Now prepare the polenta. Get a separate pot and fill it with two liters of water. Add a generous pinch of salt, bring to a rolling boil, then start pouring in the cornmeal at a slow but regular pace, stirring and taking care not to create any lumps. Cook for about 45 minutes, without stopping to mix. Five minutes before removing from the heat add the remaining butter and two tablespoons of Parmesan cheese. Then pour the polenta on a flat and clean surface (you will need some space). Using a table spoon put the polenta by spoonfuls into a bowl, each time immersing the spoon in cold water. Create layers of spoonfuls and alternate them to layers of the sauce you have previously prepared and a layer of Parmesan cheese. Allow the polenta to set for a few minutes before serving