Polenta with a soft Gorgonzola centre and sausage sauce

INGREDIENTS FOR 2 PEOPLE
POLENTA
1 litre water
200 g maize flour (I used fine fioretto, but Storo flour is excellent too)
Coarse salt
FILLING
100 g Gorgonzola
SAUCE
1 large sausage
3/4 peeled tomatoes with some of their juice
1 shallot
Extra virgin olive oil
Parmigiano shavings
I put the water and salt in a pan, with a splash of extra virgin olive oil if liked. Once boiling, I gradually add the flour, whisking to avoid lumps.

I keep it fairly soft.

I continue cooking for at least 40 minutes, stirring often and keeping it soft, adding hot water if it dries out.

I sauté the chopped shallot in a little oil in a small pan.

I add the sausage, skinned and crumbled.

I add the peeled tomatoes and their juice.

I crush them well and cook for about 20 minutes, adding water if needed; the sauce should not be dry.

I cut the Gorgonzola into pieces.

Once the polenta is cooked, I oil two round-bottomed cups and half-fill with polenta.

I push a few pieces of Gorgonzola into the centre.

I cover with the remaining polenta and rest for 5 minutes.

I turn the cup upside down onto the serving plate.

I remove the cup.

I cover with the hot sauce.

I add Parmigiano shavings and a drizzle of oil.

Delicious: cut into it and the Gorgonzola flows out.
Serve with a good red wine, such as Lambrusco or a fuller-bodied Groppello.
A complete meal that makes an excellent supper.